Crispy Smashed Potatoes with Rosemary and Garlic
Royal blue potatoes boiled until tender, then smashed and roasted in a preheated pan with olive oil, fresh rosemary, and garlic powder until golden and crispy. The potatoes are flattened with the back of a cup, brushed with an herb-infused oil mixture, and baked until the edges crisp up. Finished with fleur de sel for texture and served hot.
Ingredients
- 4 royal blue potatoes, washedyukon gold1:1neutral_flavor
slightly starchier, may brown differently
- 2 tablespoon salt, for boiling
- water, to cover potatoes
- Maldon salt, finishingkosher salt1:1finishing
coarser texture
- ¼ cup olive oil, divided
- 1 tablespoon garlic powderfresh minced garlic0.5 teaspoon powder = 1 cloveflavor
add during herb oil step to minimize burn risk
Full guide → - 2 tablespoon fresh rosemary, chopped
Instructions
- 1
Preheat oven to 350°F and place a frying pan inside to heat.
- 2
Wash potatoes and place in a medium pan with water to cover.
- 3
Bring to boil and cook for 10 minutes.
- 4
Remove from heat, cover the pan, and let rest for 15 minutes.
- 5
Remove the hot frying pan from the oven and drizzle with olive oil, brushing to coat the surface.
- 6
Transfer cooked potatoes to the oiled frying pan.
- 7
Using the back of a cup, smash down the potatoes.
- 8
Chop fresh rosemary and mix with garlic powder and olive oil.
- 9
Drizzle the herb and garlic oil mixture over potatoes and brush to coat.
- 10
Sprinkle with Maldon salt.
- 11
Bake at 350°F for 30 minutes.
- 12
Serve immediately.
Tips
Garlic powder is used instead of fresh garlic to prevent burning at high heat.
Preheat the frying pan in the oven so potatoes crisp on contact.
Smash potatoes uniformly with the cup bottom for even cooking and browning.
Good to Know
Refrigerate in an airtight container up to 2 days. Reheat in a 180C oven for 10-15 minutes to restore crispiness.
Potatoes can be boiled and rested up to 4 hours ahead. Prepare herb oil mixture just before smashing and baking.
Serve immediately while potatoes are hot and crispy. Pairs well with roasted meats or grilled fish.
Common Mistakes
Do not use fresh minced garlic in the initial herb mixture to avoid burning during baking.
Do not skip preheating the frying pan to avoid steaming instead of crisping the potatoes.
Do not leave potatoes in the oven longer than stated timing to prevent overcrisping to burnt edges.
Substitutions
slightly starchier, may brown differently
add during herb oil step to minimize burn risk
Full guide →