Skip to main content New<> this month
Get the Allrecipes magazine

Smashed Rosemary Potatoes

Rated as 5 out of 5 Stars
0

"Sea salt gives these baby reds a delightfully crispy crust with creamy smooth smashed-potato centers. Fresh rosemary lends a fragrant herbal note."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 114
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Preheat the oven to 425 degrees F (220 degrees C). Cover a large baking sheet with parchment paper; do not use waxed paper.
  2. Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Remove from heat and drain.
  3. Pour 1 1/2 tablespoons olive oil onto the parchment paper-covered sheet. Place potatoes on the oil and roll to coat. Push potatoes to one side of the pan. Sprinkle 1 teaspoon sea salt onto oil; space potatoes evenly on the salted oil.
  4. Place the bottom of a drinking glass on each potato and push down firmly until the it cracks open and is about 1-inch thick. Brush potatoes with remaining oil and sprinkle with remaining sea salt. Sprinkle with pepper to taste. Tuck rosemary sprigs among potatoes.
  5. Roast in the preheated oven until edges are crispy and beginning to to brown, about 20 minutes.

Footnotes

  • Cook's Notes:
  • Make sure to use baby red potatoes that are fairly uniform in size.
  • Do-ahead step: After boiling, the potatoes can be stored in the refrigerator for 1 to 2 days. Bring to room temperature for about 1 hour before finishing in oven.

Nutrition Facts


Per Serving: 114 calories; 6.9 12.3 1.5 0 665 Full nutrition

Explore more

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

These were excellent! Crunchy on the outside and tender on the inside, I will make these often and experiment with different herbs.

+These are funny little things, but absolutely delicious and worth the small amount of effort. Give them a try, they will make you smile.

Delicious! Funny thing, if you like potato latkes but don't like the hassle of grating, draining, frying.....you can actually leave the rosemary out, just salt and pepper them with olive oil,...