Short Description
Rosemary garlic smashed potatoes are crispy on the outside, fluffy on the inside, and bursting with savory garlic and herb flavors. These easy-to-make potatoes are perfect as a side dish for steak, chicken, or any meal that needs a crispy, flavorful boost.
Why You’ll Love This Recipe
- Crispy and golden – The perfect contrast of crunchy edges and soft centers.
- Packed with flavor – Infused with garlic, rosemary, and butter.
- Easy to make – Simple ingredients with minimal effort.
- Great for any meal – Perfect for weeknights, holidays, or BBQs.
- Customizable – Add cheese, spice, or other herbs for variety.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes (Yukon Gold or red potatoes work best)
- Olive oil or melted butter
- Garlic (minced)
- Fresh rosemary (chopped)
- Salt and black pepper
- Parmesan cheese (optional, for extra flavor)
- Red pepper flakes (optional, for spice)
- Fresh parsley (for garnish)
Directions
- Preheat oven – Set to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the potatoes – Place baby potatoes in a pot of salted water. Boil for 15-20 minutes until fork-tender. Drain well.
- Smash the potatoes – Arrange on the baking sheet and use a fork or potato masher to gently press each potato until flattened but still intact.
- Season and bake – Drizzle with olive oil or melted butter, then sprinkle with minced garlic, chopped rosemary, salt, and pepper. Bake for 20-25 minutes until crispy and golden brown.
- Garnish and serve – Sprinkle with Parmesan (if using) and fresh parsley before serving.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
Variations
- Cheesy version – Add shredded cheddar or Parmesan before baking.
- Spicy twist – Sprinkle with cayenne or red pepper flakes.
- Lemon herb – Squeeze fresh lemon juice before serving for a zesty finish.
- Garlic butter lovers – Use extra melted butter for even more richness.
- Vegan option – Use olive oil instead of butter.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze after baking for up to 2 months. Reheat in the oven for best texture.
- Reheating: Warm in a 400°F oven for 10 minutes or air fryer for 5 minutes until crispy.
FAQs
Can I use large potatoes instead of baby potatoes?
Yes! Cut them into chunks before boiling and smashing.
How do I get extra crispy potatoes?
Make sure they are dry before baking and don’t overcrowd the pan.
Can I make these ahead of time?
Yes! Boil and smash them, then refrigerate. Bake when ready to serve.
What’s the best type of potato for this recipe?
Baby Yukon Gold or red potatoes work best for a creamy interior and crispy edges.
Can I use dried rosemary instead of fresh?
Yes, but fresh rosemary has better flavor. Use ½ teaspoon dried per tablespoon fresh.
How do I prevent potatoes from sticking to the pan?
Use parchment paper or lightly grease the baking sheet.
What can I serve with smashed potatoes?
Pair with steak, grilled chicken, salmon, or roasted vegetables.
Can I cook these in an air fryer?
Yes! Air fry at 400°F for 15-18 minutes, flipping halfway.
How do I make these more buttery?
Brush with additional melted butter after baking.
Can I add bacon to this recipe?
Yes! Sprinkle crispy bacon bits on top before serving.
Conclusion
Rosemary garlic smashed potatoes are the ultimate crispy, flavorful side dish that pairs perfectly with any meal. With their golden-brown edges, soft centers, and herb-infused taste, these potatoes are a must-try. Make them today for a simple yet impressive addition to your table!
PrintRosemary Garlic Smashed Potatoes
This Cheesy Pasta Bake is a warm, comforting dish loaded with pasta, marinara sauce, and a blend of gooey cheeses. Baked to perfection with a golden, bubbly topping, it’s an easy, family-friendly meal perfect for weeknights or potlucks!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
- 12 oz pasta (penne, rigatoni, or ziti)
- 1 tbsp olive oil
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1 (14.5 oz) can diced tomatoes, drained (optional)
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese (or cottage cheese)
- 1 cup shredded cheddar cheese (for topping)
- 2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
Step 1: Cook the Pasta
- Preheat oven to 375°F (190°C).
- Cook pasta in salted boiling water until al dente. Drain and set aside.
Step 2: Prepare the Meat Sauce
- In a large skillet, heat olive oil over medium-high heat.
- Add ground beef and cook for 5-6 minutes, until browned. Drain excess grease.
- Stir in onion and garlic, cooking for another 2 minutes until softened.
- Add marinara sauce, diced tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes.
- Simmer for 5 minutes, stirring occasionally.
Step 3: Assemble the Pasta Bake
- In a large mixing bowl, combine cooked pasta, ricotta cheese, and half of the mozzarella and Parmesan cheese.
- Pour in the meat sauce and stir until everything is well combined.
Step 4: Bake the Dish
- Transfer pasta mixture to a greased 9×13-inch baking dish.
- Sprinkle with remaining mozzarella, Parmesan, and cheddar cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake uncovered for another 10 minutes, until the cheese is golden and bubbly.
Step 5: Serve & Enjoy
- Let the pasta bake cool for 5 minutes before serving.
- Garnish with fresh parsley or basil and enjoy!
Notes
- Make It Vegetarian: Skip the meat and add mushrooms, zucchini, or spinach.
- Spicy Option: Add ½ tsp cayenne pepper or extra red pepper flakes.
- Storage: Refrigerate leftovers for up to 4 days. Reheat in the oven or microwave.
- Freezing: Freeze unbaked for up to 3 months. Bake from frozen, adding 15 extra minutes.