Smashed Roasted Potatoes - These potatoes start off partially boiled, and then we smother them in garlic and rosemary and finish roasting them in the oven. Made with just a few simple ingredients, this potato side dish fits in with any dinner menu!
Smashed potatoes with roasted garlic and rosemary are one of my favorite ways to level up a potato side dish. In fact, I’m all for getting creative with my potato recipes, like cheesy mashed potatoes with caramelized onions, cheesy scalloped potatoes, and now these smashed potatoes!
They’re buttery tender on the inside, roasted until golden on the outside, and flavored with garlic and fresh herbs. I love to serve them with chopped parsley and crumbled bacon for added flavor.
Why You’ll Love This Recipe
- Much like my baked potatoes recipe, smashed potatoes are a change from your traditional roasted potatoes. They’re worth the extra step!
- They are perfect on the side of grilled Ribeye steak or for an extra side on your holiday dinner table.
- Rosemary is such a beautiful flavor that pairs just as well with potatoes as it does with lamb or poultry.
- Made with simple ingredients, which you probably already have on hand.
Success Tips and Variations
- For a buttery flavor, you can swap the oil for melted butter.
- You can use a different type of potato if preferred. Yukon golds are great, but so are red potatoes, baby potatoes, and fingerling potatoes.
- Russet potatoes are starchier and may be a bit fluffier and not hold their shape as well; however, if that’s what you have, go ahead and use them. They’ll still taste great!
- Feel free to keep the skin on the potatoes. I peel them, but you don’t have to.
- If you don’t have a potato masher, use the bottom of a glass to press down onto the potatoes.
Ingredients Needed
- Golden potatoes: Peeled, washed, and cut into quarters.
- Rosemary stems: Wash your rosemary sprigs and be sure to dry them completely. Give them a rough chop. You can remove the leaves from the stem if preferred.
- Garlic: I use a whole head of garlic and then add the cloves into the dish because roasted garlic is delicious!
- Olive oil: To help the potatoes brown nicely.
- Salt and pepper: For seasoning.
- Garnish: I serve roasted potatoes with garlic and rosemary with bacon and greens on top.
How to Make Smash Roasted Potatoes
Step 1: Add quartered potatoes into a large pot. Cover the potatoes with cold water and add a generous amount of salt (like you’d do for pasta).
Step 2: Bring the potatoes to a boil over high heat, and once boiling, reduce the heat to medium and cook the potatoes for 10 minutes. Drain them in a colander and let them sit for a moment.
Step 3: Drizzle olive oil into the baking dish and toss in your potatoes. Arrange them in a single layer, and season with salt and pepper. Bake in a preheated 380 degrees F for 30 minutes.
Step 4: Remove the dish from the oven and use a potato masher to carefully mash the tops of the potatoes. Mix olive oil, garlic, and rosemary in a small bowl, then pour the mixture evenly across the potatoes.
Step 5: Continue roasting for another 45-50 minutes until the potatoes are cooked and tender on the inside and golden and slightly crispy on the outside. Garnish with bacon and greens and enjoy!
Ways to Serve Smashed Potatoes with Roasted Garlic
For the holidays, these yummy roasted garlic and rosemary smash potatoes pair well with my easy Thanksgiving turkey and other sides like fresh green beans with bacon and shallots, and soft dinner rolls.
For a special Sunday supper or other special occasion, I’ll serve them a New York strip steak with asparagus or oven baked lamb chops.
They’re also an easy side dish for Salisbury steak during the busy week!
Recipe FAQs
Since we’re partially boiling our potatoes first, they won’t need as long to roast as they would if we were putting them in raw. So, at 380 F, you’ll need to bake them for half an hour first to get them tender enough to smash, and then another 45 minutes to make sure they’re cooked all the way through and golden on the outside.
If you were to turn your oven to 400 F, you could check them at the 30-minute mark.
Once completely cooled, store any leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the oven, a skillet, or the microwave to enjoy them again.
Serve with These Main Dishes
- Reverse Sear Prime Rib
- Filet Mignon Cast Iron Recipe
- Grilled Ribeye Steak with Garlic Butter
- How to Cook Ribeye Steak in the Oven (Video)
- Grilled Ribeye Steak with Chimichurri Sauce
When YOU make this Roast Potatoes recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
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Thank YOU for YOUR Comment, Share & Recipe Review
📖 Recipe
Perfect Roast Potatoes with Garlic and Rosemary
Equipment
Ingredients
- 5-6 golden potato peeled and washed
- 2 rosemary stems
- 1 head garlic
- olive oil
- salt and pepper to taste
- bacon baked at 400F - finely chopped, for garnish
- parsley finely chopped, for garnish
Instructions
- Preheat the oven to 375F.Peel and slice each potato into 4 pieces. Place potato into the pot and fill it up with cold water so it covers potato. Season with salt. Bring it to a boil then turn the heat to medium heat and cook 10 minutes. Place potato into colander and let it set there for few minutes so all of the water drains.
- Take baking dish and drizzle olive oil over the top. Add potato and season with salt and pepper. Bake for 30 minutes.
- Take potato out of the oven, using potato masher mash potato tops. Now in the small bowl pour 2 table spoons of olive oil, add garlic and rosemary, give it a mix. Pour the mixture over potatoes mix to coat.
- Return potato into the hot oven for 40-45 minutes, or until potato tops turn golden color. Garnish with baked bacon and greens. Serve hot! Enjoy!
Video
Notes
- Use starchy potatoes like Yukon Gold or Russet for a fluffy inside and crispy outside.
- Let the potatoes cool slightly before smashing them, as this crucial step allows them to maintain their shape while roasting.
- Use a glass or potato masher to carefully smash the potatoes to about an inch thick, which will create more surface area for crispiness.
Pili
I love potatoes, and these look delicious!! Pinned, I'm making some for sure!
I want to invite you to share it with us at the party we host each Tuesday, Two Uses Tuesday.
Hugs,
Pili
Munchkin Time
Thank you for a sweet comment, I will be more than happy to party at your party! Thank you for the invitation!
Aspen Jay
Hi Love,
Oh I really like roasted potatoes and garlic makes everything taste better (well about everything 🙂 ). Can you replace dried rosemary equally for the fresh rosemary? Thanks for sharing this recipe with everyone at Talented Tuesday.
Cheers,
AJ
Munchkin Time
Thank you for stopping AJ! Yes of coarse you can replace dried rosemary for the fresh rosemary! I agree on garlic, that it makes everything better!
Rebecca
Wow, this looks great and now that fall has returned and I'm using my oven more I'm always looking for things to stick in the oven with the main dish. My hubby likes potatoes so this would be a big hit. Pinning for later. Thanks for sharing.
Munchkin Time
Thank you for stopping by Rebecca! Same here, I started using oven much more now. I am sure your husband will love this recipe! Thank you for pinning!
Jessy @ The Life Jolie
Those look delicous and pretty! My husband will love them!
I stopped by from Talented Tuesday.
Munchkin Time
Thank you so much Jessy! I am sure he will like this potato dish!