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Rosemary Smashed Potatoes are just what you need this holiday season. Fancy enough for guests but easy enough for weeknights. Super crispy and flavorful.

Rosemary Smashed Potatoes

Rosemary Smashed Potatoes are just what you need this holiday season. Fancy enough for guests but easy enough for weeknights. Super crispy and flavorful.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Author Meg's Everyday Indulgence

Ingredients

  • 1 1/2 lbs. small potatoes (smaller than a ping pong ball)
  • 1 Tbsp. kosher salt
  • 3 Tbsp. olive oil
  • 3/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 1/2 tsp. dried rosemary

Instructions

  1. Preheat oven to 425 degrees F. Scrub potatoes clean with skins on. Add to a pot and cover with cold water. Add 1 tablespoon of kosher salt. Bring potatoes to a boil over high heat. Boil for 3 to 4 minutes, until you can pierce the potatoes but they aren't soft enough for mashed potatoes.

  2. Drain and dry off the potatoes. Dump onto a rimmed baking sheet. Using a large measuring cup or drinking glass, gently smash the potatoes until they are about 1/2-inch thick. Be careful not to smash all the way.

  3. Brush both sides of the potatoes with olive oil. Sprinkle with 3/4 teaspoon kosher salt, black pepper and dried rosemary. Put pan in oven and roast potatoes for 35 to 40 minutes, until golden and crispy.