These smashed potatoes are the absolute best side dish to serve any day of the week or for special occasions. Crispy smashed potatoes are always a crowd favorite, and a dish that tends to disappear fast!
Sometimes I serve this smashed potato recipe as an appetizer, mainly because they are gone right off the baking pan and before I can plate them!
⭐️ Why You Will Love This Recipe?
- Although in most smashed potatoes recipes, the potatoes are first boiled and then baked, in this recipe the potatoes are only roasted/baked
- I use one baking pan and one cooking method to make this potato recipe. Simple, easy and less cleaning to do!
- Roasted potatoes are much more flavorful that boiled potatoes.
- Roasted red potatoes with olive oil and herbs, are not only tastier but also result in crispier potatoes.
✔️ Best Smashed Potatoes – Tips For Success
- Use potatoes similar in size so they cook evenly.
- We like using small potatoes, especially red potatoes as their skin tends to be thinner. After smashing, small red potatoes get crispier edges and a crispier skin.
- When smashing the potatoes, be gentle. This is not a “release your frustrations” exercise. You want to keep the centers fluffy, not completely flat.
🔎 How To Make This Smashed Potatoes Recipe
- Preheat the oven to 400 degrees Fahrenheit.
- Place the potatoes and rosemary sprigs on a sheet pan. Drizzle with the olive oil and sprinkle with salt. Toss to coat.
- Bake for 30 to 40 minutes or until tender (exact times depend on the size of the potatoes).
- In a small pot over low heat, infuse the butter with the garlic and rosemary. Set aside.
- Remove the roasted potatoes from the oven and gently smash them with a potato masher.
- Pour a little bit of the melted herb butter on each smashed potato and top with shredded cheese.
- Return the potatoes to the oven. Bake for 3-4 minutes or until the cheese melts.
- RESULT: Golden crispy bits, soft and creamy, flavorful, delicious and that gooey melted cheese! Totally addictive!
Smashed Potatoes Recipe Tips
- Line your sheet pan with aluminum foil for easier clean up.
- If you don’t have a potato masher handy, use the bottom of a drinking glass.
- Use any cheese you like or have handy. Mozzarella, sharp cheddar, Gouda and Parmesan are all good options.
- Skip the cheese! These roasted potatoes are amazingly tasty smothered in the flavored garlic and herb butter.
- Use fresh thyme instead of the fresh rosemary.
Serve This Tasty Side Dish With:
Cheesy Smashed Potatoes with Garlic and Herb
These Smashed Potatoes are crispy on the outside, fluffy and creamy in the inside and smothered in savory garlic and herb butter and cheese. Serve these roasted red potatoes as a side dish or appetizer.
Ingredients
- 12 small red skin potatoes
- 1-2 tablespoons olive oil *see notes
- 2 fresh sprigs of rosemary (whole)
- Salt and pepper to taste
- 2 garlic cloves, minced
- 1 tablespoons fresh rosemary, minced
- 3 tablespoons butter
- ½ cup shredded cheese (Mozzarella, Provolone, White Cheddar or a combination) *see notes
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the potatoes and rosemary sprigs on a sheet pan. Drizzle with the olive oil and sprinkle some salt. Toss the potatoes to coat with the oil,
- Bake for 30 to 35 minutes or until tender.
- In a small pan over low heat, melt the butter. Add the minced garlic, rosemary, salt and pepper to taste. Stir to combine. Let the butter get infused with the garlic and rosemary for a couple of minutes making sure the butter doesn’t get brown. You could do this step in the microwave also.
- Remove the roasted potatoes from the oven and gently smash them with a potato masher.
- Pour a little bit of the melted herb butter on each smashed potato. Top with shredded cheese.
- Return the potatoes to the oven. Bake for 3-4 minutes or until the cheese melts and is a bit golden on the top. Serve hot/warm.
Notes
- I love roasting potatoes with lots of oil as the outside of the potato gets crispier. You can use 1 – 2 tablespoons of olive oil.
- When I feel lazy I use pre-shredded Italian blend cheese (don’t judge!)
You can use any cheese you prefer. Mozarella, Monterrey Jack, Fontina, White Cheddar and Provolone are good options!
Nutrition
Calories: 325 kcal, Carbohydrates: 40 g, Protein: 7 g, Fat: 15 g, Saturated Fat: 7 g, Cholesterol: 33 mg, Sodium: 176 mg, Potassium: 957 mg, Fiber: 5 g, Sugar: 1 g, Vitamin A: 385 IU, Vitamin C: 44.8 mg, Calcium: 103 mg, Iron: 1.8 mg
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