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+ servings
A pile of garlic rosemary smashed potatoes on a serving platter.

Garlic Rosemary Smashed Potatoes

Arlene Mobley - Flour On My Face
Garlic Rosemary Smashed Potatoes are easy to make and a delicious way to use your fresh herbs from the garden. Tender new baby potatoes drenched in olive oil, minced garlic and fresh rosemary are cooked to a crispy perfection.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 6 Servings
Calories 312 kcal

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
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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

Serving: 1ServingCalories: 312kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 3gSodium: 400mgPotassium: 819mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 39mgCalcium: 33mgIron: 2mg
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