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 smashed and then roasted.
This is one of those recipes that we love, but I forget to make sometimes. Whenever I make these we rave about them! They have lots of flavor and the crispy top is the best!
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.
I like to put a piece of butter or a little ghee on each potato for flavor. Then I add some minced garlic and rosemary to each potato. I cover all the potatoes with some sea salt and coarse ground pepper. I pour some olive oil between the potatoes to keep them from sticking to the pan.
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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Ingredients
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.
Supplies
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.
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I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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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
