Easy smashed potatoes are the perfect addition to your family table. Perfectly cooked potatoes, fluffy on the inside and crispy on the edges, they are then doused in butter, plenty of garlic and fresh rosemary. You won't be able to stop at one. You have been warned!
Easy smashed potatoes
Before you start I have a word of warning. Don't be like Donna (that's me)...don't get so excited about how delicious these are and eat the majority of the tray as soon as they come out of the oven.
That will give you a belly-ache.
These are to be shared...or at least not all eaten in one go.
You have been warned.
Moving on to these delicious and oh so easy smashed potatoes.
Although they are easy, smashed potatoes aren’t the quickest potato option around. There's a few steps involved:
- first we boil them until fork tender,
- then smash them,
- smother them in a delicious smashed garlic and oil mixture,
- then we bake them,
- and then we douse them in melted butter and rosemary.
I'm not salivating, you are!
Once you make them you are going to want to serve them up at every Holiday or hosted party you have.
They are my favourite part about Christmas (and I live in Australia so it is frickin hot here at Christmas!)
What Ingredients Are Needed?
Don't worry, nothing fancy needed here.
- olive oil (use the good stuff, you can taste the difference)
- chopped fresh rosemary
- sea salt and freshly ground pepper
These potatoes are best served fresh, and really I very rarely have any leftovers...because I eat them all.
However if you find yourself with some leftovers they can be stored in the refrigerator, covered, for up to 5 days.
To reheat, bake them in the oven at 425 until warmed through.
What To Serve With Easy Smashed Potatoes
Want to serve up a whole meal? My favorite way to serve these potatoes is with a spoonful of homemade slow cooker ratatouille, but for some other equally delicious alternatives then check these out:
- Homemade Oven Roasted Rotisserie-Style Chicken
- Or Crockpot Ranch Pork Chops from The Feathered Nester
- Creamy Garlic Roasted Parsnip Puree
- Hasselback Sage and Parmesan Sweet Potatoes
- Garlic Pepper Skillet Green Beans
- Sumach Roasted Carrots with Walnuts
- And top it all off with a Honey and Chai Spiced Warm Apple Crostata
Easy Smashed Potatoes with Garlic and Rosemary
- 3 tablespoon good quality olive oil
- 2 lbs medium sized potatoes
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 6 cloves garlic peeled and smashed/minced
- 6 tablespoon salted butter
- 2 teaspoon fresh rosemary finely chopped
- Preheat the oven to 450F (235C)
- Pop the potatoes in a large pot and fill with cold water. With the heat of the stovetop being med-high bring the water to a boil. Reduce the heat to medium and simmer the potatoes until they are just fork tender.
- Remove from the heat, strain and allow the potatoes to cool slightly.
- Brush a baking sheet with 1 ½ tablespoons of the olive oil. Place the potatoes on the baking sheet. Use a fork or a potato masher to smash the potatoes. Go gently, you want them to be smashed but still in one piece.
- Drizzle the rest of the olive oil over the potatoes. Sprinkle with the salt and pepper. Place the baking sheet in the oven and roast the potatoes for 15 mins. Take the potatoes out of the oven and sprinkle with the fresh garlic. Pop back into the oven for another 15 minutes, until golden and crispy.
- While the potatoes are roasting melt the butter. Once melted, stir the rosemary into the butter.
- Remove the potatoes from the oven when they are ready. Drizzle the butter and rosemary mixture oven the potatoes and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Don’t forget to follow Whole Food Bellies on Pinterest for more recipe inspiration! Or if Pinterest isn’t your style, bookmark this post! Let’s keep the conversation going- join my Facebook group!
Can these smash potatoes be made ahead and kept warm in a low oven?
I haven't tried, but I see no reason why it wouldn't work as long as you don't have the oven up too high to dry them out.
susan nelson says
I attempted to make this smashed potato recipe as a trial and error before making for Christmas dinner. I boiled the potatoes for over 20 minutes until they were fork tender. I let cool then to smashed the potatoes with masher and the potatoes crumbled into bits and pieces. Couldn't even put into the oven to complete your recipe. So what advice do you have?
Hi Susan, sorry I took a month off and have only received your message now. My only thought is that you smashed the potatoes too much. You should be pressing gently with the masher so that they just crumble and split without falling apart. Even with falling into bits and pieces if you had poured the extra olive oil on top and popped everything into the oven, they should have crisped up nicely, although not looked as pretty. Sorry you had this experience!
These were amazzzzing!!! I love the twist from regular baked or mashed potatoes. Even made some mini rosemary tomatoes on the side!
Oh yay, so glad you loved them! These are dangerous in our house, because once they are out of the oven I can't help myself and could eat the entire tray!!!
Claire | The Simple, Sweet Life says
These sound so delicious and I love how easy smashed potatoes are. Love the buttery rosemary twist. Can't wait to give it a try!
Cathleen @ A Taste of Madness says
Smashed potatoes are my absolute FAVOURITE!! But I have neber made it with rosemary, so I am going to have to try this!
Amanda Mason says
So glad I came upon this recipe! I'm printing is out now as my husband is going to absolutely love these!! I'll let you know how they turn out! Looks and sounds so amazing!
Oh yay, enjoy!!
Your potatoes look marvelous! Such a perfect side dish...I love rosemary with my potatoes!
Thank you 🙂
Analida Braeger says
Summer is over and it is now time to turn on the oven! I am making these for our next family meal! Thanks!
Jacqui Debono says
I love these! As good as the best roast potato! Thanks for sharing, I never would have thought to do this on my own!
I mean I would never say no to any type of potato 🙂 But these are definitely up there as a firm fav.
GUNJAN C Dudani says
We love smashed potatoes and I made these yesterday. It was an instant hit with my family. Making it again next week.
Oh yay, so glad to hear!!
Kelly Anthony says
You had me at fluffy on the inside and crispy on the edges and doused in butter. I have a deep love for potatoes and this recipe has me wishing I had a bite right now.
I absolutely share that deep love, I could eat potatoes every day!!
Ooh these definitely look like they are worth every bit of effort! And thanks for the tip on how to snag but keep them in intact! Can’t wait to try.
Definitely worth the effort!!
Oh my goodness do these potatoes look and sound more than amazing! I’m drooling over here!
Hey, that's pretty cool! I make smashed potatoes all the time. I love leaving the skin, and it's so much less work than mashing them up. I have never seen this sort of "single serve" smashed potato before. Awesome.
Can't go wrong with a good potato!
Amy Chung says
LOVE the extra crunchy bits when you smash them! Its still cold in Melbourne so this is such a good idea for a yummy side. I'll try not to eat them all at once. LOL
Those crunchy bits are the best!!! Haha good luck, I tried not to and failed miserably (although I did learn my lesson from the full belly I had for hours afterwards!)