Garlic Rosemary Smashed Potatoes are the perfect mix of crispy edges, fluffy centers, and melt in your mouth with every bite. The combo of roasted garlic, fresh rosemary, and buttery potatoes makes them so flavorful, you’ll want to make them for every meal!
For this garlic potatoes recipe, I used golden baby potatoes. You can use baby red potatoes if you have them instead.
Garlic Potatoes is one of my families favorite side dish recipes.
I love to serve them when we are eating barbecue.
I think this roasted Garlic Rosemary Smashed Potatoes recipe has just knocked the garlic potatoes recipe that I have been making for years to the curb!
It is amazing what fresh herbs and olive oil can do for plain old potatoes.
These Garlic Rosemary Smashed Potatoes are packed full of fresh flavors.
How to make roasted Garlic Rosemary Smashed Potatoes
Garlic smashed potatoes are amazing. There is nothing I like better than the flavor of garlic and rosemary potatoes.
They’re ridiculously easy to make—just boil, smash, season, and roast until golden brown.
Ingredients
- 2.5 pounds baby golden potatoes
- 3 teaspoons minced fresh parsley, divided
- ½ cup olive oil
- 3 tablespoons minced garlic
- 1 tablespoon fresh rosemary
- 1 teaspoon black pepper
- sea salt
Directions
- Boil the baby potatoes with 2 teaspoons fresh or dry parsley until fork tender in a large pot of salted water.
- In a measuring cup mix the olive oil, the remaining parsley, the minced garlic, the rosemary, and the black pepper and set aside.
- When the potatoes are cooked drain them well and place them in a large bowl.
- Preheat oven to 375 degrees.
- Pour the olive oil and herbs over the potatoes and toss until the potatoes are covered with oil.
- Pour the potatoes along with the oil and herbs onto a large baking sheet.
- Spread the potatoes out into a single layer.
- With the bottom of a mason jar or glass smash each potato.
- Place the baking sheet into the pre-heated oven and cook until golden brown, about 30-40 minutes.
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Garlic Rosemary Smashed Potatoes
Ingredients
- 2.5 pounds baby golden potatoes
- 3 teaspoons minced fresh parsley (divided)
- ½ cup olive oil
- 3 tablespoons minced garlic
- 1 tablespoon fresh rosemary
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Instructions
- Boil the baby potatoes with 2 teaspoons fresh or dry parsley until fork tender in a large pot of salted water.
- In a measuring cup mix the olive oil, the remaining parsley, the minced garlic, the rosemary, and the black pepper and set aside.
- When the potatoes are cooked drain them well and place them in a large bowl.
- Preheat oven to 375 degrees.
- Pour the olive oil and herbs over the potatoes and toss until the potatoes are covered with oil.
- Pour the potatoes along with the oil and herbs onto a large baking sheet.
- Spread the potatoes out into a single layer.
- With the bottom of a mason jar or glass smash each potato.
- Place the baking sheet into the pre-heated oven and cook until golden brown, about 30-40 minutes.
Nutrition
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