Rosemary Garlic Smashed Potatoes
These flavorful potatoes are crispy on the outside and fluffy on the inside, making them a perfect side dish for any meal.
Ingredients:
- 1½ pounds russet potatoes (or Yukon Gold potatoes)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese (optional)
Cooking Guide:
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Preheat your oven to 425°F (220°C). Lightly grease a baking sheet.
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Wash and cut the potatoes into 1-inch cubes. Bring a large pot of salted water to a boil and cook the potatoes for 15-20 minutes, or until fork-tender. Drain the potatoes and return them to the pot.
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While the potatoes are cooking, heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
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Add the rosemary, salt, and pepper to the olive oil and garlic mixture. Stir to combine.
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Pour the garlic-rosemary mixture over the drained potatoes in the pot. Use a potato masher or the bottom of a mug to gently smash the potatoes, leaving some larger chunks for texture.
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(Optional) If using, sprinkle the grated Parmesan cheese over the potatoes.
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Transfer the smashed potatoes to the prepared baking sheet, spreading them out in an even layer. Bake for 15-20 minutes, or until golden brown and crispy on the edges.
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Serve hot and enjoy!
Tips:
- For extra crispy potatoes, drizzle them with additional olive oil before placing them in the oven to bake.
- If you don’t have fresh rosemary, you can substitute 1 teaspoon of dried rosemary.
- You can add other herbs to this recipe, such as thyme or oregano.
- For a richer flavor, you can substitute some of the olive oil with butter.
- Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until warmed through.
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