These Crispy Garlic and Rosemary Smashed Potatoes are a simple yet irresistible way to turn everyday potatoes into a standout side dish. Baked in the oven until golden and crisp, this smashed potatoes recipe delivers the perfect balance of crunchy edges and tender centers, infused with classic garlic rosemary flavor.
They're easy to make and feel elevated enough for special meals while still fitting into a busy weeknight routine.
Perfect alongside just about any dinner, these crispy smashed potatoes are a dependable gluten free side everyone loves. The combination of roasted potatoes with fresh rosemary and garlic creates a cozy, comforting potato dish that's both familiar and exciting.
Whether you're looking for a perfect side dish or a new way to enjoy roasted potatoes, this recipe is one you'll come back to again and again.
I like to cook the potatoes in my instant pot on manual for 12 minutes. I let the steam release naturally and then let them cool so I can handle them. Then, I place the potatoes on a baking sheet and smash them down with a potato masher.
If you are looking for more potato dishes you might also like my Oven Baked Steak and Potato Kabobs, my Air Fryer Pesto Baby Potatoes, my Gluten Free Instant Pot Baked Potato Soup or my Gluten Free Sausage, Kale and Potato Skillet.
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Instructions
Wash your potatoes in cold water.
Place the rack in your instant pot, pour 1 cup water into the bottom of the pot and place the potatoes inside. Seal the lid, making sure the steam valve is closed. On the manual setting cook the potatoes for 12 minutes. Let the steam release naturally and then take the lid off the instant pot and let the potatoes cool slightly.
If you don't have an instant pot boil the potatoes in a large pot on your stove top until they are tender. You can test them with a fork or knife to make sure they are cooked all the way through.
Preheat your oven to 350 degrees.
Once your potatoes are cool enough to work with place them on a baking sheet. Using a potato masher or fork smash the potatoes until they are approximately ¼ inch thick.
Place small pieces of butter on each potato. This is for flavor and not meant to grease the pan.
Divide the garlic, rosemary, salt and pepper between all the potatoes.
Pour the olive oil between the potatoes so they don't stick to the pan.
Place your baking sheet in your oven at 350 degrees for 40 minutes.
After 40 minutes change your oven setting to high broil. Watch the potatoes closely as they will get brown and get crispy quickly! Take the potatoes out when they have reached your desired crispiness. I like mine a dark golden brown on top.
If the potatoes seem a little dry mist or pour a little more olive oil over top of them.
I like to serve these smashed potatoes while they are still hot.
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Crispy Garlic and Rosemary Smashed Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 10-12 potatoes 1x
- Diet: Gluten Free
Description
This recipe for crispy garlic and rosemary smashed potatoes is easy to make with Yukon gold, red or russet potatoes. I like to cook my potatoes in the instant pot and then bake them in the oven until they are crispy. The cooked potatoes are mashed and then roasted.
Ingredients
- 10-12 Yukon, Red or Russet Potatoes
- 4 Tbsp. Unsalted Butter
- 4 Tbsp. Minced Garlic
- 2 tsp. Dried Rosemary
- ½ tsp. Sea Salt
- ½ tsp. Coarse Ground Black Pepper
- ¼ cup Olive Oil
Instructions
Wash your potatoes in cold water.
Place the rack in your instant pot, pour 1 cup water into the bottom of the pot and place the potatoes inside. Seal the lid, making sure the steam valve is closed. On the manual setting cook the potatoes for 12 minutes. Let the steam release naturally and then take the lid off the instant pot and let the potatoes cool slightly.
If you don't have an instant pot boil the potatoes in a large pot on your stove top until they are tender. You can test them with a fork or knife to make sure they are cooked all the way through.
Preheat your oven to 350 degrees.
Once your potatoes are cool enough to work with place them on a baking sheet. Using a potato masher or fork smash the potatoes until they are approximately ¼ inch thick.
Place small pieces of butter on each potato. This is for flavor and not meant to grease the pan.
Divide the garlic, rosemary, salt and pepper between all the potatoes.
Pour the olive oil between the potatoes so they don't stick to the pan.
Place your baking sheet in your oven at 350 degrees for 40 minutes.
After 40 minutes change your oven setting to high broil. Watch the potatoes closely as they will get brown and get crispy quickly! Take the potatoes out when they have reached your desired crispiness. I like mine a dark golden brown on top.
If the potatoes seem a little dry mist or pour a little more olive oil over top of them.
I like to serve these smashed potatoes while they are still hot.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Gluten Free
Frequently Asked Questions
Both smashed potatoes and mashed potatoes are made from cooked potatoes, but how they are prepared is very different. For smashed potatoes you smash them into about a ¼ inch thick patty on a baking sheet. For mashed potatoes you mash them until they are all combined together in a pot.
The flavor of smashed potatoes is different because they are roasted in the oven after being cooked. I think it gives them a sweeter, richer flavor.
I like to serve these smashed potatoes with roast or steaks along with green beans. They are a perfect side dish for dinner or lunch. I'm a fan of having a smashed potato on its own for lunch. They are a great carb to serve with your meat and veggies.
CiCi says
Overall, solid recipe and easy to follow. I have a rosemary bush so I used fresh and I added a few other spices. The only issue is I was confused how much to cook before oven, a picture would be helpful. I basted with a little melted butter at the end. We enjoyed.
smallfarmbiglife says
Fresh rosemary sounds amazing for this recipe! I'm sorry the the cook time before the oven was confusing. I will definitely take a look and make any needed changes. I'm glad you enjoyed the recipe. ~Elaine