These crispy petite potatoes are a wonderful appetizer or side dish for fall and winter. You’ll want to bookmark it for the holidays, and you can easily make these Rosemary Garlic Smashed Potatoes Whole30 compatible by skipping the parmesan cheese.
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. It’s a total game changer!
- 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)
Preheat oven to 425 degrees F. Bring a pot of salted water to a boil. Once boiling, add in petite potatoes and cook for 13 to 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 another tablespoon of olive oil and add a few shreds of parmesan cheese to the top of each (or skip if you’re doing Whole30). Bake in the preheated oven for 15 minutes.
Remove pan from the oven and use a thin spatula to carefully flip the potatoes. Drizzle with another tablespoon of olive oil and return to the oven for 15 minutes longer, or until crispy.
Serve as a side dish with your favorite protein or as a party appetizer with a dipping sauce. Whole30 House Ranch is what I recommend.