Crispy Garlic and Rosemary Smashed Potatoes

With a perfect crispy and golden exterior, and fluffy interior, each bite of these smashed potatoes is a savoury delight! The garlic and herb-infused oil adds a complex flavour that brings these potatoes to the next level.

We’ve all had mashed, roasted and fried potatoes, but have you tried the smashed potato? Growing in popularity over the past few years, smashed potatoes are climbing the potato ranking and giving other methods a run for their money. Our Crispy Garlic and Rosemary Smashed Potatoes are made using simple techniques and minimal ingredients that create the ultimate side dish. With their crispy roasted exterior and fluffy, buttery interior, you will fall in love with smashed potatoes. Don’t forget to leave lots of room on your plate because you will be piling these taters on!

In only three simple steps, a perfect texture balance of soft in the middle and crispy on the outside is achieved. All you need to do is boil, smash, and roast! Start by pre-boiling the potatoes, an essential step to soften and prepare them for the fun part – smashing! When smashing the taters, the surface area grows and more edges form, creating even more potential for crispy perfection during roasting. Along with the perfect consistency, the other part of the recipe is seasoning the smashed potatoes just right! The garlic and rosemary-infused oil is what works to crisp these babies up and add a complex, savoury flavour. These crisp, savoury potatoes are the perfect side dish and are delicious just to snack on!

With so many different ways to cook potatoes, it’s hard to choose… but really, the choice is easy. Our Crispy Garlic and Rosemary Smashed Potatoes all the way! Get your fill of crunch, fluff and bright herby flavour when serving these smashed potatoes.

Try this recipe, and don’t forget to tag us in your creations – @smallkitchenbigplates

Crispy Garlic and Rosemary Smashed Potatoes

• Servings: 4-6
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time: 1 hour
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With a perfect crispy and golden exterior, and fluffy interior, each bite of these smashed potatoes is a savoury delight! The garlic and herb-infused oil adds a complex flavour that brings these potatoes to the next level.

Ingredients

• 2 lbs mini potatoes
• ¼ cup salt

Garlic and Rosemary Infused Oil
• 1/4 cup olive oil
• 4 cloves of garlic, minced
• 2 sprigs rosemary

Instructions

1. Preheat the oven to 450°F (232°C).
2. In a large pot, add salt and potatoes, bring water to a boil. Once water is boiling, reduce to a simmer on medium heat, and cook the potatoes for 15-20 minutes until fork tender (be careful not to overcook as the potatoes will fall apart when smashed).
3. Meanwhile, while the potatoes are boiling, make the infused oil. Add olive oil, minced garlic and rosemary to a pot and cook over medium heat until sizzling, but not brown, about 3 minutes. Turn off heat, and let sit for 10 minuntes.
4. Drain boiled potatoes, return them to the pot, and add the garlic-herb-infused oil. Mix well to coat all of the potatoes in oil.
5. Transfer potatoes to a baking sheet and spread them out in an even layer. Using the bottom of a glass, push down firmly to smash until the potatoes are ½ inch thick. Roast the smashed potatoes in the oven for about 40 minutes, until they are golden-brown and crispy.
6. Taste, season with salt and pepper if desired, and serve.

Notes