Picture this: I’m hosting a cozy dinner party, and the star of the evening? These crispy, golden smashed potatoes that are bound to be the talk of the table. They’re ridiculously easy to make but pack an unforgettable punch of flavor with their garlicky, rosemary-infused goodness. Trust me, once you’ve tried them, you’ll never look at potatoes the same way again.
I love how simple smashed potatoes are. With baby potatoes, olive oil, and a sprinkle of flaky sea salt, they are transformed into burstingly flavorful bites with aromatic garlic, fresh rosemary, and a touch of Parmesan.
Hearty and satisfying, these are just as perfect for breakfast, lunch, or dinner as they are for any kind of plate. Seriously, smashed potatoes are the best!
Ingredients
- Baby Potatoes: Rich in fiber and carbohydrates; satisfyingly starchy.
- Olive Oil: Heart-healthy fats enhance flavor and promote satiety.
- Garlic: Adds robust flavor; boasts antibacterial properties.
- Fresh Rosemary: Aromatic herb; offers antioxidants and earthy notes.
- Fresh Parsley: Freshens; packed with vitamins A, C, and K.
- Parmesan Cheese: Adds umami richness; calcium and protein-rich.
Ingredient Quantities
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, chopped
- Grated Parmesan cheese (optional)
- Flaky sea salt, for garnish
How to Make this
1. Set your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper.
2. Put the small potatoes in a big pot and cover them with water. Add a teaspoon of salt and bring to a boil. Boil until the potatoes are tender enough to be pierced with a fork, about 15 to 20 minutes.
3. Pour the potatoes into a colander and allow them to drain. Let them sit for a few minutes to dry.
4. Place the potatoes on the prepared baking sheet. Using the bottom of a glass or a fork, gently press down on each potato to slightly flatten it, keeping it intact.
1. BAKE.
2. 35-40 mins. at 400° F.
3. Until the edges crisp up.
Remove from oven. Top with zest and/or cheese and serve.
Makes 4 to 6 servings.
5. Mix together in a small bowl the following:
– olive oil
– minced garlic
– the remaining teaspoon of salt
– black pepper
– chopped fresh rosemary
6. Evenly drizzle the olive oil that has been infused with garlic and herbs over the smashed potatoes.
7. Position the baking sheet in the oven and cook the potatoes for 25-30 minutes, or until achieving golden-brown, crispy perfection.
8. Take it out of the oven and dust it with parsley, minced and fresh.
9. If you wish, you can add a sprinkle of Parmesan cheese over the top while the potatoes are still hot.
10. Impart a delightful finishing touch with flaky sea salt. These smashed potatoes are ready for their close-up! They’re so crispy and flavorful, they just might steal the show. But don’t get too distracted. You’ve got a dinner to serve!
Equipment Needed
1. Oven
2. Large baking sheet
3. Parchment paper
4. Large pot
5. Colander
6. Fork or flat-bottomed glass
7. Small bowl
8. Spoon (for mixing and drizzling)
FAQ
- Can I use a different type of potato?Yes, you can use small Yukon gold or red potatoes as alternatives, while baby potatoes are the recommended size and texture.
- Can I make this recipe ahead of time?You can definitely prepare the potatoes in advance by boiling and mashing them. They just need to be roasted before serving.
- What if I don’t have fresh rosemary?You can use 1/2 teaspoon of dried rosemary as a substitute for fresh rosemary. If you don’t have fresh rosemary on hand, dried rosemary works in a pinch.
- How can I make them extra crispy?Ensure that the potatoes are dried completely before they are smashed and roasted; do not pile them onto the baking sheet.
- Is there a vegan alternative for Parmesan cheese?Indeed, nutritional yeast can be used in place of Parmesan cheese in a vegan diet.
- Can I add other toppings?Of course! You might try adding crispy bits of bacon, chopped chives, or a dollop of sour cream for extra flavor.
- What is the best way to store leftovers?Keep uneaten portions in a sealed container in the fridge for a maximum of 3 days. To reheat, use the oven to restore crispiness.
Smashed Potatoes Recipe Substitutions and Variations
Small potatoes: Fingerling potatoes or small Yukon Gold potatoes work in place of baby potatoes.
Substitute melted butter or avocado oil for olive oil and enjoy a different flavor.
Garlic: If you do not have fresh garlic, you can use garlic powder or oil infused with garlic.
Rosemary fresh: If you don’t have this on hand, you can use dried rosemary instead, and it will taste similar. Or, you can substitute with fresh thyme, and I think that’s even a better substitute because thyme is in the same family as rosemary.
Fresh parsley: Replace with fresh basil or cilantro for a different herbal angle.
Pro Tips
1. Parboil for Consistency: Ensure the potatoes are evenly cooked during parboiling by starting them in cold water. This allows the potatoes to heat up gradually and cook uniformly.
2. Pat Dry for Crispiness: After draining the potatoes, pat them dry with a clean kitchen towel or paper towels. Removing excess moisture will help them crisp up better in the oven.
3. Preheat the Baking Sheet: For extra crispy edges, place the baking sheet in the oven while it’s preheating. When you add the smashed potatoes to the already hot sheet, they will start crisping faster.
4. Herb Infusion: Consider gently heating the olive oil with the garlic and rosemary on the stovetop before drizzling it over the potatoes. This will infuse the oil with the flavors, enhancing the taste.
5. Cheese Variation: For a richer flavor, experiment with different cheeses like Gruyere or Pecorino Romano instead of Parmesan. Adding cheese right after taking the potatoes out of the oven will allow it to melt beautifully.
Smashed Potatoes Recipe
My favorite Smashed Potatoes Recipe
Equipment Needed:
1. Oven
2. Large baking sheet
3. Parchment paper
4. Large pot
5. Colander
6. Fork or flat-bottomed glass
7. Small bowl
8. Spoon (for mixing and drizzling)
Ingredients:
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, chopped
- Grated Parmesan cheese (optional)
- Flaky sea salt, for garnish
Instructions:
1. Set your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper.
2. Put the small potatoes in a big pot and cover them with water. Add a teaspoon of salt and bring to a boil. Boil until the potatoes are tender enough to be pierced with a fork, about 15 to 20 minutes.
3. Pour the potatoes into a colander and allow them to drain. Let them sit for a few minutes to dry.
4. Place the potatoes on the prepared baking sheet. Using the bottom of a glass or a fork, gently press down on each potato to slightly flatten it, keeping it intact.
1. BAKE.
2. 35-40 mins. at 400° F.
3. Until the edges crisp up.
Remove from oven. Top with zest and/or cheese and serve.
Makes 4 to 6 servings.
5. Mix together in a small bowl the following:
– olive oil
– minced garlic
– the remaining teaspoon of salt
– black pepper
– chopped fresh rosemary
6. Evenly drizzle the olive oil that has been infused with garlic and herbs over the smashed potatoes.
7. Position the baking sheet in the oven and cook the potatoes for 25-30 minutes, or until achieving golden-brown, crispy perfection.
8. Take it out of the oven and dust it with parsley, minced and fresh.
9. If you wish, you can add a sprinkle of Parmesan cheese over the top while the potatoes are still hot.
10. Impart a delightful finishing touch with flaky sea salt. These smashed potatoes are ready for their close-up! They’re so crispy and flavorful, they just might steal the show. But don’t get too distracted. You’ve got a dinner to serve!
