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These Garlic Smashed Red Potatoes are the perfect blend of crispy edges, fluffy centers, and rich garlicky flavor—all made with simple ingredients you probably already have on hand. They’re easy enough for a weeknight dinner but delicious enough to earn a spot on your holiday table, and they pair beautifully with just about any main dish.
Ingredients in Smashed Potatoes
- Baby red potatoes (or new potatoes–whichever you prefer)
- Olive oil
- Garlic (I prefer fresh, but garlic powder works in a pinch)
- Chopped fresh rosemary (use fresh herbs for the best taste)
- Ground pepper
- Salt, to taste
How to make these Smashed Rosemary Potatoes
Depending on the cooking method, these will take about 25 minutes to make.
- Preheat oven to 425°F.
- Place a large rimmed baking sheet in the oven to preheat.
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. *If you don’t have a steamer basket, check the Recipe Tip section for other options.
- Add potatoes, then cover and steam until just tender, about 12 to 14 minutes.
- Meanwhile, combine 1½ tablespoons oil, garlic, rosemary, salt and pepper in a small bowl.
- Brush the hot baking sheet with the remaining ½ tablespoon oil.
- Place the steamed potatoes on the pan, skin-side up, and smash with the bottom of a jar, potato masher, or smooth side of a meat mallet.
- Drizzle or brush with the garlic oil.
- Roast the potatoes until browned slightly, about 10 minutes.
Recipe Tips
- There are other ways you can cook the halved potatoes:
- Boil the potatoes in a large pot full of salted water for 10 minutes or until fork tender.
- Bake the potatoes on an oiled baking sheet for 15 – 20 minutes. I’d cover the potatoes in foil if you do this, so that they don’t brown and crisp–it will make them more difficult to mash.
- If you prefer crispy smashed potatoes, increase the cooking time. You can even use the broil function of your oven, as long as you keep a close eye on them.
- Top these with sour cream or Greek yogurt, if you’d like.
- There are quite a few ways you can make these potatoes, in case you don’t have red potatoes:
- thickly slice regular baking potatoes and after cooking, top them with the herbs in this recipe.
- use any type pf potato you’d like–fingerling, blue, new, red, this recipe is very simple and works well with any type of potato.
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Garlic Smashed Potatoes FAQs
We love making these with Air Fry Turkey Burger, veggies, or even bringing them to pot luck dinners! They also work great as a holiday side dish along side my Pressure Cooker Turkey Breast and Cauliflower Stuffing Recipe.
Healthy Eating Plans
Potatoes are a great healthy carbohydrate option for any healthy eating plan.
Weight Watchers Points
On Weight Watchers, each serving of these potatoes is just 0 2025 Points.
21 Day Fix Containers
For the 21 Day Fix/Portion Fix program, 1/2 cup of this recipe counts as 1 yellow container and 1 teaspoon (because of the oil).
2B Mindset
When logging your meals for 2B Mindset, these are a healthy carb (FFC). Make sure you are balancing out your plate for lunch with protein and plenty of veggies!
Rosemary Smashed Potatoes with Garlic
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Equipment
- Stock Pot
- Metal Pan for Oven
Ingredients
- 1 lb red potato baby sized, halved
- 1 ½ tbsp olive oil
- ½ tbsp olive oil
- 3 cloves garlic minced
- 1 tsp rosemary fresh, chopped
- ¼ tsp black pepper
Instructions
- Preheat oven to 425°F.
- Place a large rimmed baking sheet in the oven to preheat.
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
- Add potatoes, cover, and steam until just tender–about 12 to 14 minutes. 1 lb red potato
- Meanwhile, combine 1½ tablespoons oil, garlic, rosemary, salt and pepper in a small bowl. 1 1/2 tbsp olive oil, 3 cloves garlic, 1 tsp rosemary, ¼ tsp black pepper
- Brush the hot baking sheet with the remaining ½ tablespoon oil. 1/2 tbsp olive oil
- Place the steamed potatoes on the pan, skin-side up, and smash with the bottom of a jar or smooth side of a meat mallet.
- Drizzle or brush with the garlic oil.
- Roast until browned, about 15 minutes.
Video
Nutrition
Make This Recipe?
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Can I parboil these instead of steam?
Yes!