These easy, roasted smashed potatoes are the ultimate mix of crispy edges and perfectly cooked potato! Seasoned with fresh rosemary, roasted garlic and salt they are addictively delicious! And they're naturally gluten-free!
Potatoes are a loved food in our house — naturally gluten-free, there are so many types of potatoes and so many ways to enjoy them (roasted, fried, stuffed, baked, mashed, made into gnocchi) that they make regular appearances on our table!
And now these Rosemary & Garlic Smashed Potatoes are a new favorite way to switch it up!
Before I get much further, there is a cooking video on this page so you can watch and see how simple it is to make these crispy, roasted Rosemary & Garlic Smashed Potatoes.
If you’re new to this website, there is a printable recipe on the bottom of every recipe page with exact measurements and directions.
So let’s make them!
All you need is:
Potatoes (we find smashing them works best with golf-ball size potatoes)
Butter or dairy-free butter (optional but recommended)
And they come together quickly!
First you boil the potatoes for about 15 minutes.
The objective it so get them to the point of tender and easily pierced with a fork but not breaking apart.
Drain, let cool just enough that you can handle them and set aside in a bowl or place directly on a baking sheet.
While they boil, chop your rosemary and combine rosemary, salt and pepper.
I give some ranges here because I find there is a lot of personal taste when it comes to how much salt and pepper people love on their potatoes!
I also give a range on the rosemary but you’ll want extra rosemary for sprinkling latter so I recommend the larger amount!
Next either in a bowl, or directly on the baking sheet, gently toss the potatoes with olive oil and some of the rosemary salt.
Place the oiled/ salted potatoes directly on a baking sheet if you haven’t already.
Then using the back of a jelly jar (you want something solid) press down on each potato so that it “smashes” and you can see both the skin and some of the potato.
Some of the potatoes will “smash” perfectly, staying together.
Others may break apart — this is just because unless the potatoes are the exact same size they will boil at slightly different rates.
Don’t worry if a few “fall apart”- they will still bake up nicely!
Now we sprinkle with a bit more rosemary salt to taste and bake them for 20 minutes.
While they bake we’ll smash our garlic using the back of a jar or a knife, or if you’re more comfortable, you could just slice some in half.
We’re going to add the garlic directly to the pan, after the first 20 minutes of baking.
After 20 minutes of baking, remove the potatoes from the oven and flip them. This will allow both sides to get nice and crispy!
Before placing back into the oven for another 20 minutes, add the garlic to the pan. The garlic can touch or not touch the potatoes.
And you can use as much or as little garlic as you like. If you’ve followed me a while, you know we love garlic so can’t have too much here!
And place a touch of butter or olive on each potato, so that it gets extra crispy while it finished baking. If you don’t want it directly on the potatoes, you could add the butter or olive oil, just to the pan with the garlic…
Bake another 20 minutes and that’s it!
You’ll have perfectly crispy Rosemary & Garlic Smashed Potatoes!
They’ll be roasted to perfection so that you have lots of crispy edges and perfectly baked potatoes and they’ll have the best flavor!
Hope you love them as much as we do!
Scroll down for recipe and leave a comment if try them!
These easy, roasted smashed potatoes are the ultimate mix of crispy edges and perfectly cooked potato! Seasoned with fresh rosemary, roasted garlic and salt they are addictively delicious! And they're naturally gluten-free! Prep time includes boiling the potatoes for 15 minutes.
Course: Side Dish, Snack, Game Day
Cuisine: Vegan, Dairy-Free, Gluten-Free, Nut-Free
Author: Healthy Gluten-free Family
1 24ozbag bite-sizeor golf ball size potatoes (red or yellow)
2-3teaspoonsfresh rosemary chopped
1-2teaspoonssalt or to taste
1/4teaspoonpepper or more to taste
5-10piecesfresh garlicmore or less to taste
Preheat oven to 400 degrees F.
Boil potatoes approximately 15 minutes or until tender such that they can be pierced easily with a fork but not fall apart.
While potatoes boil, combine, rosemary, salt and pepper in a small bowl.
Drain potatoes and place in a large bowl or directly on the baking sheet.
Toss the cooked potatoes with 1-2 tablespoons olive oil and some of the rosemary salt.
Transfer to baking sheet if not already on it.
Using the bottom of a jelly jar or measuring cup, press the potatoes down until they "smash" a bit, so that you can see both the skin and the center of the potato. They will hold together mostly (don't worry if a few don't! They were probably cooked a bit more than the others which will happen unless your potatoes are exactly the same size). Keep potatoes separate and not touching as you continue to smash them so that they crisp when they cook.
Sprinkle with additional rosemary salt to taste.
Bake for 20 minutes.
While the potatoes bake, smash the garlic with a jar or knife, or if you're more comfortable, slice it in half.
After 20 minutes, remove potatoes from oven and flip them so that both sides crisp up nicely. Add garlic to the baking sheet with the potatoes. Top each potato with a dab of butter or olive oil, or just place some butter or olive oil on the pan along with the garlic.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...