Rosemary Garlic Smashed Potatoes

Rosemary Garlic Smashed Potatoes

These Rosemary Garlic Smashed Potatoes are tender on the inside yet perfectly crispy on the outside. This side dish goes with everything!

I was only ever introduced to SMASHED potatoes about two years ago and I have been making them regularly ever since. Not to be confused with mashed potatoes, smashed is a whole other level! I can’t help but eat these straight off the pan. These potatoes go with literally everything, they are also delicious on their own for a snack if you are looking for something a little different to French fries.

This is my favorite way to make potatoes because they are extremely soft and comforting on the inside with the perfect amount of crisp on the outside.

What’s also great about this recipe, is that it can be customized with any seasonings you want. Here I used garlic and rosemary because it is one of my favorite combinations.

close up side view of rosemary garlic smashes potatoes on baking sheet.

How to Make Rosemary Garlic Smashed Potatoes

Even the most amateur cook can make this recipe and it turn out delicious! Simply wash and boil baby potatoes (with skins) until tender. Next, toss with oil and seasonings before placing them on a baking sheet. Use the bottom of a flat glass to press the potatoes down until they squish slightly (the skin should break). Finally, bake them in the oven for 20-25 minutes until they are nice and crispy!

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Rosemary Garlic Smashed Potatoes

Stunningly Plant Based
An easy and delicious side dish – vegan friendly
Prep Time 5 mins
Cook Time 30 mins
Course Side Dish
Servings 4 people


  • 1.5 lbs Golden Baby Potatoes
  • 2 tbsp Vegetable Oil
  • 3 ea Garlic Cloves diced or crushed
  • 1 tbsp Rosemary dried and crushed
  • 1/2 tsp Salt


  • Wash and scrub potatoes. Place in a large pot filled with water that just covers the tops of the potatoes. Bring to a boil and continue to cook until tender (approximately 10 minutes)
  • While the potatoes cook, pre-heat the oven to 400 degrees Fahrenheit.
  • In a small bowl combine oil, rosemary, garlic and salt. Set aside.
  • When the potatoes are done, drain them in a large colander and let cool for 5 minutes. Transfer them into a large bowl and toss with oil mixture, making sure to leave behind a small amount to drizzle on top later.
  • Evenly distribute potatoes onto a baking sheet lined with parchment paper. Use the bottom of a flat glass to "smash" the potatoes by simply pressing down gently until the skin breaks.
  • Drizzle on the leftover oil mixture and place in the oven for 20-25 minutes, or until the potatoes turn a nice and crispy golden brown.
  • Remove from the oven and serve immediately garnished with chives (optional)
Keyword plantbased, potatoes, sidedishes, Vegan

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