Rosemary Garlic Smashed Potatoes
Oct 29, 2022, Updated Sep 21, 2025
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These Rosemary Garlic Smashed Potatoes are a wonderful appetizer or side dish for fall and winter. They’re crispy on the outside, fluffy on the inside and full of flavor from fresh rosemary and garlic.
The petite potatoes are made even better with a sprinkle of parmesan cheese. If you’re dairy-free or looking for a Whole30 compatible side dish, you can skip the cheese in these crispy smashed potatoes.
You’ll want to bookmark this recipe to serve as an easy appetizer for the holidays. I also like to serve it as a side dish with my most popular baked salmon recipe.
Why You’ll Love these Parmesan Smashed Potatoes
- Crispy texture: If you love crispy smashed potatoes, these bake up with golden edges and crunchy tops.
- Rich flavor: Garlic and rosemary are infused in every bite, while the Parmesan adds to the nutty, crispy finish.
- Simple prep: Just boil, season, smash and bake. There are no complicated steps.
- Versatile: Skip the cheese for a vegan, dairy-free and Whole30 compatible version, or load up with extra Parmesan for the best parmesan smashed potatoes.
What you’ll need for smashed potatoes
- 1½ pounds petite golden potatoes
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- ¾ teaspoon kosher salt, plus more for boiling potatoes
- ½ teaspoon black pepper
- ¼ cup shredded Parmesan cheese
How to make crispy smashed potatoes
Boil the potatoes: Add potatoes to a large pot and cover with water, 1 inch above the top of the potatoes. Salt the water and bring to a boil. Cook for about 15 minutes, or until potatoes are just fork tender.
Drain and season: Drain the potatoes then toss them with 2 tablespoons olive oil, minced garlic, rosemary, salt and pepper. Be careful handling, as the potatoes will be hot.
Smash the spuds: Add seasoned potatoes to a parchment-lined baking sheet. Use a glass or flat-bottomed dish to gently smash each potato. Pro tip: One of the best tips I can provide for making any smashed potato recipe is to wrap the bottom of your glass or smashing device with a piece of parchment paper. That way the smashing process doesn’t end up with your potato being stuck to the bottom of the glass.
Drizzle and bake: Top the potatoes with a sprinkle of Parmesan cheese for true parmesan smashed potatoes. Drizzle with 1 tablespoon olive oil and bake at 425 degrees F for 18 to 20 minutes.
Flip & finish: Flip the potatoes, drizzle with the remaining 1 tablespoon olive oil and bake 20 more minutes, until crispy and brown.
Serve with sauce: Transfer the potatoes to a serving platter with a side of ranch or homemade basil pesto for dipping.
If you make these Rosemary Garlic Smashed Potatoes, be sure to leave a comment and let me know how they turned out. I’m always interested in how these recipes resonate with my readers!
Rosemary Garlic Smashed Potatoes
Ingredients
- 1½ pounds petite golden potatoes
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- ¾ teaspoon kosher salt, plus more for boiling potatoes
- ½ teaspoon black pepper
- ¼ cup grated parmesan cheese, leave out for Whole30
Instructions
- Preheat oven to 425 degrees F. Bring a pot of salted water to a boil. Once boiling, add in petite potatoes and cook for 15 minutes, or until just fork tender.
- Drain potatoes and add to a large bowl with 2 tablespoons olive oil, rosemary, minced garlic, kosher salt and black pepper. Toss to combine and evenly coat the potatoes.
- Dump the coated potatoes onto a large baking sheet lined with parchment paper. Evenly distribute the potatoes.
- Wrap the bottom of a flat-bottomed glass with parchment paper and smash the potatoes. Note: I use the rim of my baking sheet as a guide for how much to smash the potatoes, so they stay together.
- Drizzle the smashed potatoes with 1 tablespoon of olive oil. Sprinkle each with a few shreds of Parmesan cheese. Bake in the preheated oven for 18 to 20 minutes.
- Remove pan from the oven and use a thin spatula to carefully flip the potatoes. Drizzle with 1 tablespoon olive oil and return to the oven for 20 minutes longer, or until crispy.
- Serve with ranch dressing or pesto as a dipping sauce.
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