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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 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)


  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!

Recipe Notes

I have also used red potatoes for this recipe and it works well! :)