Roasted Smashed Potatoes Recipe

I made these smashed baby potatoes with garlic and rosemary and they came out super crispy on the edges yet soft inside, making me so happy i literally cant get enough!

I love this roasted smashed potato recipe because my baby potatoes get a crunch from being smashed and roasted with olive oil, garlic, salt, black pepper and rosemary. I think this dish is not only delicious but also packs a decent nutritional punch with healthy fats and vitamins.

Ingredients

• Baby potatoes: Packed with carbohydrates and fibre, they give energy and a hearty texture.
• Olive oil: A healthy fat that adds richness and helps cook ingredients evenly.
• Garlic cloves: Bursting with antioxidants, they boost flavour and add a punch to the dish.
• Salt and pepper: They lift each ingredient and create a balanced, savory taste.
• Rosemary: Delivers an earthy aroma that brightens the rustic flavor of the meal.
• Potatoes supply vitamins, minerals and energy needed by the body.
• Olive oil also helps absorb fat soluble vitamins present in other ingredients.
• Herbs and spices like garlic, rosemary and pepper contribute antioxidants for overall health.

Ingredient Quantities

• 2 lbs baby potatoes, washed and dried real good
• 3 tablespoons olive oil
• 4 garlic cloves, minced (or more if you like a strong flavor)
• 1 teaspoon salt (add to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh rosemary

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper if you got it.

2. Put your baby potatoes in a big pot, cover with water and a pinch of salt, and boil them until they are tender around 20 minutes.

3. Drain the potatoes and let them cool enough so you dont burn your fingers.

4. Place the potatoes on the baking sheet and using the bottom of a glass or a fork, gently press on them until they are slightly smashed.

5. Drizzle the olive oil over the potatoes, making sure they are well coated.

6. Sprinkle the minced garlic evenly over all the smashed potatoes, add salt and pepper to taste.

7. Scatter the chopped fresh rosemary across the top for that extra flavor kick.

8. Put the baking sheet in the oven and roast for about 25-30 minutes until the edges start to get crispy.

9. Check on them periodically, and if you like it extra crunchy, leave them a little longer.

10. Once ready, take them out and serve warm as a tasty side dish or snack. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet and parchment paper
3. Large pot
4. Colander or strainer
5. Glass (or a fork) for smashing the potatoes
6. Knife and cutting board for chopping the rosemary and prepping garlic
7. Measuring spoons

FAQ

• Q: What type of potatoes works best for this recipe? A: Baby potatoes are best coz they cook evenly and are perfect for smashing.
• Q: Should I preheat the oven? A: Yes, preheat to about 425°F to get that crispy finish on the edges.
• Q: Can I add more garlic if I love its flavor? A: Absolutely, just feel free to add extra garlic if you’re into a stronger taste.
• Q: How long do I roast the potatoes? A: They usually need about 45 minutes, but keep an eye on them and adjust if needed.
• Q: Is it ok to use dried rosemary if fresh isn’t available? A: Sure thing, but fresh rosemary gives a better flavor so use it if you can.

Roasted Smashed Potatoes Recipe Substitutions and Variations

• For the baby potatoes, you can use new red or yellow potatoes if that’s what you have on hand
• If you dont have olive oil available, avocado oil or grapeseed oil is a pretty good swap
• If you’re out of fresh garlic, a pinch of garlic powder (about 1/4 teaspoon for each clove) will do the trick
• When you dont have fresh rosemary, dried rosemary or even chopped thyme works fine just use half the amount of dried herb

Pro Tips

1. When boiling the potatoes, make sure you really cover ’em with water and a pinch of salt so they cook evenly. Dont get in a rush, coz if they arent fully tender when you smash them, your crisp edges might suffer.

2. When you’re smashing them on the pan, be extra careful. Try using the bottom of a jar or a fork instead of applying too much pressure. This way, you’ll keep most of the potatoes in one piece and still get those yummy crunchy bits.

3. If you really love garlic, feel free to toss on a few more cloves. But watch out coz too much garlic might burn in the oven and leave a bitter taste. So find that sweet spot where its tasty without overpowering the other flavors.

4. Keep an eye on ‘em while they roast. Every oven is different, so checking a couple times helps you catch the perfect moment when the edges are crisp but not burned. Enjoy experimentin with it and make it your own!