Crispy on the outside and tender on the inside, these smashed baby potatoes seasoned with rosemary make a delightful side dish or a perfect appetizer for any gathering. Easy to prepare and packed with flavor, this recipe also offers optional toppings like sour cream and chives to enhance the taste. Here’s how you can make these irresistibly crispy smashed potatoes at home.
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon fresh chopped rosemary
- Salt and pepper to taste
Optional Toppings:
- Sour cream
- Chives
Directions
- Preheat the Oven: Begin by preheating your oven to 450˚F (232˚C). Prepare a large baking sheet by lining it with foil for easy cleanup.
- Boil the Potatoes: Fill a large pot with salted water and bring it to a boil over high heat. Carefully add the baby potatoes and boil for about 12-15 minutes, or until they are just tender. Drain the potatoes and let them cool slightly for easier handling.
- Smash the Potatoes: Arrange the slightly cooled potatoes on the prepared baking sheet. Using the bottom of a heavy glass, press each potato down until it is about ½ inch thick, creating a smashed effect.
- Season: Generously brush each smashed potato with olive oil. Crush the rosemary slightly to release its flavors and sprinkle it over the potatoes along with a pinch of salt and pepper to enhance the taste.
- Bake: Place the baking sheet in the preheated oven and roast the potatoes for about 30-40 minutes. Halfway through, around the 20-minute mark, flip the potatoes to ensure they brown and crisp up evenly on both sides.
- Serve: Once golden and crispy, remove the potatoes from the oven. They can be served hot, topped with sour cream and sprinkled with chives if desired.
Nutritional Information
- Calories: 220 kcal per serving
- Servings: 4
Prep and Cook Time
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
These smashed potatoes are not only a treat to the taste buds but also a visually appealing addition to your meal. Whether served as a side or a starter, they are sure to be a hit! Enjoy crafting this simple yet delicious recipe that brings both flavor and texture to your dining table.
Smashed Potatoes
- Total Time: 55 minutes
- Yield: 4 1x
Description
The crispy smashed potatoes with a hint of rosemary are an absolute delight for any meal. Their golden brown exterior and fluffy interior make them a perfect side dish that’s both comforting and flavorful. Whether served with sour cream, chives, or bacon bits, these potatoes are sure to please everyone’s taste buds.
Perfect for family dinners or gatherings, these smashed potatoes are simple to prepare and packed with flavor. The combination of olive oil and rosemary gives them a deliciously savory taste that complements a variety of main dishes. Enjoy them as a tasty addition to your meal plan or as a standalone snack for a satisfying treat.
Ingredients
2 pounds baby potatoes
3 tablespoons olive oil
1 teaspoon fresh chopped rosemary
Salt and pepper to taste
Toppings, optional:
Sour cream
Chives
Instructions
Preheat the oven to 450˚F. Line a large baking sheet with foil.
Bring a large pot of salted water to a boil over high heat. Add the baby potatoes and boil for 12-15 minutes or just until tender. Drain and cool slightly.
Line a sheet pan with non-stick foil or parchment paper if desired. Place the potatoes on the baking sheet and press them with the bottom of a heavy glass to ½ inch thick.
Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt, and pepper.
Roast the potatoes in the oven for 30-40 minutes, flipping after 20 minutes or until browned and crispy.
Serve with toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 220 kcal