Rosemary Garlic Butter Smashed Potatoes

pile of rosemary garlic butter smashed potatoes on a pan

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!

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.Sweet potatoes are usually my jam when it comes to sides. Take for instance my Crispy Cajun Sweet Potato Fries or my Loaded Southwestern Sweet Potato Fries.  However, every now and again, I get the urge for a real loaded WHITE POTATO. *dun dun dunnnnnn*

Why does the fitness universe make people feel so bad about eating white potatoes?! Like, they are a vegetable! 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 red roasted rosemary garlic butter smashed potatoes! Wow, that’s a mouthful huh?! Let’s hop right into this recipe, shall we?

close up shot of rosemary garlic butter smashed potatoes

Ingredients You’ll Need: 

  • potatoes (see note below)
  • butter (and lots of it!)
  • fresh garlic
  • fresh rosemary
  • olive oil
  • salt and pepper

Easy enough, right? Literally as long as you have some potatoes and fresh herbs, you most likely have all of those other things in your house already!

Can I use any type of potato?

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!

What about herbs? Can I use what I have on hand?

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!

rosemary garlic butter smashed potatoes close up with rosemary

Best technique to smash the potatoes:

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, ya hear? 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. 

boiled red potatoes on a pan

smashed potatoes on a pan

Rosemary Garlic Butter: How to make it!

Combine 3 tbsps of 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!

rosemary garlic butter close up

rosemary garlic butter in bowl

rosemary garlic butter smashed potatoes pre-baked

Final Step:

Lastly, you bake them! Bake ‘em until they’re golden and crispy brown.

rosemary garlic butter smashed potatoes crispy and baked

I love how crispy the edges of the potato gets but the inside is exactly the texture of a baked potato. 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.

rosemary garlic butter smashed potatoes close up side angle

Try them out and see what you think! They’re amazing. Xo.

5 from 1 vote

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!

Course Side Dish
Cuisine American
Keyword garlic smashed potatoes, rosemary garlic butter, smashed potatoes
Cook Time 40 minutes
Total Time 40 minutes
Servings 4 people
Calories 314 kcal
Author Haylie


  • 8 small red 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)


  1. 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:

  1. 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:

  1. 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! 

  2. Once smashed, add a generous amount of the rosemary garlic butter to each potato until the butter is gone.

  3. 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.

  4. Eat while warm! Enjoy!

1 comment / Add your comment below

  1. 5 stars
    I wasn’t sure what you meant but “smashed” potatoes at first, but these are definitely a hit in my house! We love them!

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.