These Rosemary Garlic Butter Smashed Potatoes are extra crispy on the outside, fluffy on the inside and smothered in fresh rosemary, garlic and lots of butter! Your new favorite side dish!
This was originally posted in August 2018. I’ve since updated the photos and tweaked the recipe!
You guys. Potatoes are my all time favorite side dish. I feel like that makes me extra American to say that .. you know, like “meat and potatoes” type of thing. But I don’t even care. I love potatoes and I’m not afraid to say it!
Potatoes definitely fall in the category of my top 5 favorite vegetables. Actually let’s be honest, probably top 3! They have loads of fiber (especially in the skin), tons of vitamins and potassium! And I love ‘em and have no shame about it.
I especially love these crispy roasted rosemary garlic butter smashed potatoes! Wow, that’s a mouthful huh?! Let’s hop right into this recipe, shall we?
Why These Potatoes Are The Best:
First, I’m using my all time favorite potato, the yukon gold! The yukon gold tends to get particularly crispy when baked and are SO delicious.
Second, this is a side dish you can whip up when you forget you were supposed to make something for Thanksgiving and have nothing but a random bag of potatoes. Seriously, even if you don’t have fresh garlic or herbs, just use garlic powder and dried herbs! This is SUCH a simple yet delicious recipe!
I love how crispy the edges of the potato gets but the inside is exactly the texture of a baked potato. The fresh garlic and herbs add SO MUCH flavor – especially when you combine them with the salted butter.
Pretty sure I want to spread this rosemary garlic butter on everything I eat. It’s that good! Ha.
The herb-tastic garlic butter makes them finger licking good. My husband Ben, who had never tried smashed potatoes before, said that they tasted like a fancy tater-tot. Not sure if I’ve ever gotten a better compliment on a recipe I have made before 😉
Make sure to save some extra garlic butter to brush on top once they are all crispy and baked!
Let’s get into what you need to make these!
Ingredients You’ll Need:
- potatoes (see note below)
- butter (and lots of it!)
- fresh garlic
- fresh rosemary
- olive oil
- salt and pepper
Can I use any type of potato or fresh herbs?
Okay, all joking about potatoes aside, the only potato requirement in this recipe is that they need to be fairly small and round.That basically limits you to yellow or red potatoes. For this recipe, I used red and they were delicious!
Absolutely! I personally love fresh rosemary in this recipe – I think it added a wonderful earthiness to the dish. However, I think that fresh thyme or even maybe basil would work as well!
Best Tips on Making This Dish:
Alright now y’all. You gotta be a little bit patient with this recipe. You can’t just smash the potatoes when they’re still raw. You have to boil them first. Salted water is your best friend!
So you boil them until they’re fork tender – about 15 or 20 minutes. After, you drain them and place them on a baking sheet. Now that they’re tender, take a potato masher OR a fork and carefully “smash” them down on the pan. It’s very easy to smash them toooo hard. Don’t do that! Gently smash them until they begin to kind of “come apart”. Find example photos below.
Next up, combine salted butter, a splash of olive oil, fresh chopped herbs, fresh pressed garlic and salt and pepper all together. This butter is infused with SO many flavors. It’s salty, fresh, herb-y and I promise you will want to put it on literally anything and everything that is savory.
Speaking of, spread the butter generously over each potato, making sure you get every inch of that little round guy!
Lastly, you bake them! Bake ‘em until they’re golden and crispy brown.
Like I said above, make sure to reserve a little bit of that garlic butter to brush on the potatoes once they’re done.
Oh…and pro tip, these make an amazing leftover breakfast! Fry them in olive oil the morning after Thanksgiving and serve with fried eggs and…you can thank me later! 🙂
Try them out and see what you think! XO – Haylie
Did you enjoy this recipe? Here are a few others you might like:
Roasted Lemon Rosemary Potatoes
Butternut Squash Mashed Potatoes
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Rosemary Garlic Butter Smashed Potatoes
These Rosemary Garlic Butter Smashed Potatoes are extra crispy on the outside, fluffy on the inside and smothered in fresh rosemary, garlic and lots of butter! Your new favorite side dish!
Ingredients
- 8 small yukon gold potatoes
- 3 tbsp salted butter (softened)
- 2 large cloves of garlic, minced or pressed
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2-3 sprigs fresh rosemary (save some for garnish on top)
Instructions
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Preheat oven to 450 degrees. Boil your red potatoes in a large pot with salted water for about 15-20 or until fork tender. Once done, drain and place them on a baking sheet.
For the Rosemary Garlic Butter:
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Add 3 tbsp of softened salted butter, 2 large cloves of minced garlic, 1 tsp olive oil, 1/2 tsp of salt and 1/2 tsp pepper. Mix together. Finely dice your fresh rosemary and add in. Combine well.
Smashing the Potatoes:
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Using a potato masher or a fork, gently "smash" down your potatoes until they begin to burst. Don't smash them too hard or else they will just be super smushed and not what you want!
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Once smashed, add a generous amount of the rosemary garlic butter to each potato until the butter is gone.
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Bake the potatoes for 20-25 minutes. If you want them extra crispy and golden brown, place on broil at the end of the set time for an additional 1-2 minutes. Watch carefully to make sure they don't burn. Garnish with additional rosemary if desired.
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Eat while warm! Enjoy!
Recipe Notes
I have also used red potatoes for this recipe and it works well! 🙂
I wasn’t sure what you meant but “smashed” potatoes at first, but these are definitely a hit in my house! We love them!
Can you leave out the rosemary?
Hey Valerie, for sure! You can sub another herb like fresh thyme as well. Or just leave it out – the garlic butter is delicious by itself!