Crispy Smashed Potatoes with Garlic and Rosemary

There's a specific kind of joy in cracking through a golden potato crust into something soft and buttery underneath, and crispy smashed potatoes deliver that in every single bite. The trick is simple: boil the potatoes until they're tender enough to fall apart, smash them flat so there's maximum surface area, then roast them hot until the edges turn deep gold and impossibly crunchy.

This isn't a fussy recipe, but it does reward a little patience—letting the potatoes steam-dry before smashing, and not crowding the pan, makes all the difference between soggy and shatteringly crisp. Garlic and rosemary get brushed on in melted butter partway through roasting, so the flavor soaks into every crag and crevice instead of just sitting on top.

Brushing garlic-rosemary butter

Ingredients

• 2 lbs small Yukon gold or baby potatoes (1.5–2 inches across)
• 1 1/2 tbsp kosher salt (for the boiling water)
• 1/4 cup olive oil, divided
• 4 tbsp unsalted butter, melted
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped, plus extra sprigs for garnish
• 1 1/2 tsp kosher salt (for seasoning)
• 1/2 tsp black pepper
• flaky sea salt, for finishing

Instructions

1. Place the potatoes in a large pot and cover with cold water by about 2 inches. Add the 1 1/2 tablespoons kosher salt and bring to a boil, then simmer until a knife slides in with no resistance, 18-22 minutes.
2. Drain the potatoes well and spread them out on a baking sheet lined with a clean kitchen towel. Let them sit and steam-dry for 5-10 minutes; this keeps them from turning gummy in the oven.
3. Preheat the oven to 450°F (230°C). Drizzle 2 tablespoons of the olive oil over a large rimmed baking sheet and spread it around with your hand or a brush.
4. Arrange the potatoes on the oiled sheet, leaving space between each one. Using the bottom of a glass, a measuring cup, or a potato masher, press down firmly on each potato until it flattens to about 1/2 inch thick and the skin cracks open.
5. Stir together the melted butter, minced garlic, chopped rosemary, remaining 2 tablespoons olive oil, kosher salt, and pepper in a small bowl. Brush half of this mixture generously over the tops of the smashed potatoes.
6. Roast for 20 minutes, until the bottoms are deeply golden and crisp when you lift one with a spatula.
7. Carefully flip each potato, brush with the remaining garlic-rosemary butter, and return to the oven for another 15-20 minutes, until both sides are crackling and browned at the edges.
8. Transfer to a platter, scatter with flaky sea salt and fresh rosemary sprigs, and serve immediately while the crust is still shattering-crisp.

Tips

• Pick potatoes of similar size so they cook and smash evenly; wildly different sizes mean some overcook while others stay firm.
• Don't skip the steam-drying step—wet potatoes release steam in the oven instead of crisping, and you'll end up with soft, pale spots.
• If a potato falls apart into pieces while smashing, don't worry—just nudge the pieces back together on the pan; the crispy bits are the best part anyway.
• Leftovers keep in the fridge for up to 3 days, but reheat them in a hot oven or air fryer rather than the microwave to bring the crunch back.
• For extra richness, finish with a scatter of grated parmesan in the last 5 minutes of roasting, or a dollop of garlicky sour cream on the side.

Nutrition (per serving, estimated)

• Calories: 265 kcal
• Protein: 4 g
• Carbs: 31 g
• Fat: 15 g

Prep: 15 min · Cook: 45 min · Serves: 4