Description
Crispy rosemary garlic smashed potatoes are the perfect side dish that balances a crunchy exterior with a soft, fluffy interior, all infused with aromatic rosemary and zesty garlic. Ideal for any gathering, these golden-brown delights are simple to prepare and will elevate your dining experience. Serve them alongside meats or as a delightful vegetarian option; they are sure to impress!
Ingredients
Scale
- 1.5 lbs baby potatoes
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Boil baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Place the potatoes on a lined baking sheet and gently smash each one with a glass or fork.
- In a bowl, mix minced garlic, chopped rosemary, olive oil, salt, and pepper. Drizzle over the smashed potatoes.
- Roast for 25-30 minutes until golden brown and crispy; broil for an additional 2 minutes if desired.
- Serve hot, garnished with extra rosemary if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For extra crunchiness, ensure boiled potatoes are completely dry before smashing. Experiment by substituting rosemary with thyme or adding grated parmesan for added flavor. Store leftovers in an airtight container in the fridge for up to three days.