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Crispy Smashed Potatoes with golden edges, creamy sauce, and fresh herbs

Crispy Smashed Potatoes

Golden crispy exteriors with fluffy centers, these smashed potatoes are roasted to perfection with garlic and rosemary.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs baby Yukon Gold potatoes
  • 3 tbsp olive oil divided
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp chopped fresh parsley

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Boil potatoes in salted water for 15 minutes until fork-tender. Drain well.
  3. Arrange potatoes on baking sheet. Gently smash each with a glass or potato masher to about 1/2-inch thickness.
  4. Drizzle with 2 tbsp olive oil, then sprinkle with salt, pepper, and red pepper flakes.
  5. Roast for 20 minutes until bottoms are golden. Flip potatoes carefully.
  6. Mix remaining 1 tbsp olive oil with garlic and rosemary. Brush over potatoes.
  7. Return to oven for 10-15 more minutes until deeply golden and crispy.
  8. Sprinkle with Parmesan and parsley before serving.

Notes

For extra crispiness, don't overcrowd the baking sheet. Leftovers reheat well in an air fryer at 375°F for 5 minutes.