Name: Crispy Smashed Potatoes with Rosemary and Sea Salt
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs Baby Yukon Gold potatoes; 3 tbsp Extra virgin olive oil; 1.5 tbsp Fresh rosemary, finely chopped; 3 cloves Garlic cloves, minced; 1 tsp Flaky sea salt; 0.5 tsp Freshly cracked black pepper

"These potatoes are boiled until tender, then smashed and roasted to create a glass-like crunch on the outside while remaining buttery and fluffy inside. Infused with aromatic garlic and fresh rosemary, they are the ultimate gourmet side dish for any occasion."

Ingredients

Qty	Item
1.5 lbs 680 g	Baby Yukon Gold potatoes
3 tbsp 45 ml	Extra virgin olive oil
1.5 tbsp 4 g	Fresh rosemary, finely chopped
3 cloves 15 g	Garlic cloves, minced
1 tsp 5 g	Flaky sea salt
0.5 tsp 1 g	Freshly cracked black pepper

How to Make Crispy Smashed Potatoes with Rosemary and Sea Salt

Place the potatoes in a large pot of salted water and bring to a boil. Simmer for 15-20 minutes until fork-tender but not falling apart.

Preheat your oven to 425°F (220°C) and lightly grease a large rimmed baking sheet with olive oil.

Drain the potatoes and let them sit in the colander for 2-3 minutes to allow excess steam to evaporate; this ensures maximum crunch.

Arrange the potatoes on the baking sheet. Using the bottom of a heavy glass or a potato masher, gently press down on each potato until it is about 1/2 inch thick.

In a small bowl, whisk together the olive oil, minced garlic, and chopped rosemary. Drizzle the mixture evenly over the potatoes.

Sprinkle generously with flaky sea salt and black pepper.

Roast for 25-30 minutes, flipping halfway through, until the edges are deep golden brown and crispy.

Serve immediately while hot, perhaps with an extra sprinkle of fresh rosemary.

·
Dry the potatoes thoroughly after boiling; moisture is the enemy of crispiness.
·
Use a high-smoke-point quality olive oil for the best flavor and browning.
·
Do not overcrowd the pan; potatoes need space for the hot air to circulate and crisp the edges.
·
For an extra layer of flavor, add a pinch of smoked paprika or freshly grated Parmesan in the last 5 minutes of roasting.

Frequently Asked Questions

What are the best potatoes to use for smashing?

Baby Yukon Gold potatoes are ideal because of their creamy texture and thin skins that crisp up beautifully.

Can I make these ahead of time?

You can boil and smash them ahead of time, then refrigerate. Roast them right before serving for the best texture.

Can I use dried rosemary instead of fresh?

Yes, but use only 1/2 tablespoon as dried herbs are more concentrated, and the flavor will be less bright.

How do I store leftovers?

Store in an airtight container for up to 3 days. Reheat in an oven or air fryer at 400°F to restore crispiness.

Video Tutorials

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