Name: Rosemary Garlic Smashed Potatoes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Other
Ingredients: 1.5 pounds petite golden potatoes; 4 tablespoons olive oil; 4 cloves garlic; 1 tbsp fresh rosemary; 0.75 tsp kosher salt; 0.5 tsp black pepper; 0.25 cup parmesan cheese

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Rosemary Garlic Smashed Potatoes

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Ingredients

Warning0 allergens identified

Rosemary Garlic Smashed Potatoes

1 ½ pounds petite golden potatoes

4 tablespoons olive oildivided

4 cloves garlicminced

1 tbsp fresh rosemarychopped

¾ tsp kosher saltplus more for boiling potatoes

½ tsp black pepper

¼ cup parmesan cheesegrated

Instructions

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Instructions

Preheat oven to 425 degrees F. Bring a pot of salted water to a boil. Once boiling, add in petite potatoes and cook for 13 to 15 minutes, or until just fork tender.

Drain potatoes and add to a large bowl with 2 tablespoons olive oil, rosemary, minced garlic, kosher salt and black pepper. Toss to combine and evenly coat the potatoes.

Dump the coated potatoes onto a large baking sheet lined with parchment paper. Evenly distribute the potatoes. Wrap the bottom of a flat-bottomed glass with parchment paper and smash the potatoes. Note: I use the rim of my baking sheet as a guide for how much to smash the potatoes, so they stay together.

Drizzle the smashed potatoes with another tablespoon of olive oil and add a few shreds of parmesan cheese to the top of each (or skip if you’re doing Whole30). Bake in the preheated oven for 15 minutes.

Remove pan from the oven and use a thin spatula to carefully flip the potatoes. Drizzle with another tablespoon of olive oil and return to the oven for 15 minutes longer, or until crispy.

Serve as a side dish with your favorite protein or as a party appetizer with a dipping sauce. Whole30 House Ranch is what I recommend.

Bite Tutorial

Nutrition

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Tips & Tricks (5)

Infuse Oil with Garlic First 🧄
Gently warm minced garlic in olive oil over low heat for 2-3 minutes before adding to potatoes to develop a rich, mellow flavor without bitterness.
Dry Potatoes for Crispy Edges ✨
After boiling, drain potatoes thoroughly and let them sit in the hot pot for 1-2 minutes to evaporate excess moisture, ensuring a fluffier interior and crispier exterior when smashed.
Toast Rosemary for Depth 🌿
Lightly toast fresh rosemary sprigs in a dry skillet for 30 seconds before chopping to intensify their piney, aromatic qualities and add complexity to your dish.
Add Cheese Last for Optimal Texture 🧀
Fold in grated Parmesan after smashing while potatoes are still hot, so it melts evenly without becoming gluey or overworked from excess stirring.
Season in Layers 🧂
Salt the cooking water generously, then taste and adjust seasonings after smashing—this prevents over-salting and gives you better control of the final flavor balance.