Get ready to transform ordinary potatoes into a mind-blowing side dish that will have everyone at your table begging for seconds! These Smashed Potatoes with Garlic and Rosemary are not just a recipe; they're a culinary experience that combines crispy edges, tender interiors, and a burst of aromatic herbs that will elevate any meal from ordinary to extraordinary. Whether you're a cooking novice or a seasoned chef, this foolproof recipe promises restaurant-quality results that will make you look like a kitchen superstar.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds small potatoes
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Wash the small potatoes thoroughly under cold running water to remove any dirt or debris. Leave the skins on for added texture and nutrition.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring the pot to a boil over high heat.
- Reduce heat to medium and simmer the potatoes for 15-20 minutes until they are tender and can be easily pierced with a fork. Be careful not to overcook them.
- While potatoes are boiling, preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes. This helps create a crispy exterior when roasting.
- Gently transfer the potatoes to the prepared baking sheet. Using a potato masher or the bottom of a glass, carefully press down on each potato to flatten it to about 1/2 inch thickness. Be careful not to completely break the potato apart.
- In a small bowl, mix minced garlic, chopped rosemary, olive oil, salt, and pepper to create a flavorful herb mixture.
- Drizzle the herb mixture evenly over the smashed potatoes, ensuring each potato is well coated. Use a brush or spoon to spread the mixture if needed.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy. Rotate the baking sheet halfway through cooking to ensure even browning.
- Remove from the oven and let the potatoes rest for 5 minutes. This allows them to crisp up further and cool slightly.
- Transfer to a serving platter and garnish with additional fresh rosemary if desired. Serve hot as a delicious side dish.
Tips
- Choose the right potatoes: Small, waxy potatoes like baby reds or fingerlings work best for achieving that perfect crispy-creamy texture.
- Don't skip the drying step: After boiling, let potatoes steam dry for a few minutes. This crucial step helps create an ultra-crispy exterior.
- Be gentle when smashing: Use a potato masher or glass bottom with light, even pressure. You want flattened potatoes, not potato pancakes!
- High heat is key: The 425°F oven temperature ensures golden, crispy edges. Use parchment paper or a well-oiled baking sheet to prevent sticking.
- Customize your herbs: While rosemary is classic, feel free to experiment with thyme, oregano, or even a sprinkle of parmesan cheese for variety.
- Serve immediately: These potatoes are best enjoyed hot and fresh out of the oven when they're at their crispiest peak.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
