These smashed mini potatoes with rosemary and roasted garlic are so tasty - I dare you not to eat them directly from the pan! Crispy and flavorful on the outside, pillowy deliciousness on the inside - these potatoes are the perfect side for any grilled or roasted meats.
Bonus - this recipe is a vegan and great to share with friends, a perfect side dish! Using only four main ingredients - mini potatoes, garlic, rosemary and olive oil, these potatoes are super simple to make and come out great every time. A great alternative to roasted potatoes or french fries. I love to serve these smashed mini potatoes with Lemon Thyme Roast Chicken or a Ribeye Steak.
Crispy smashed Potatoes come out a beautiful golden brown and are a great side for family dinner or a BBQ. I also like to serve these potatoes at potlucks when you need a vegan side dish. (yes, they are vegan!)
Ingredients
- 3 pounds of mini yellow potatoes
- 2 tbsp extra virgin olive oil
- 6 cloves of garlic, skin on, but make a small slit on the side of each clove to allow the flavor to escape
- French Sea Salt (or Kosher Salt) to taste
- 6 sprigs fresh Rosemary (or 1 tbsp dried rosemary or herbes de Provence)
Potato variations :
Smaller potatoes such as nugget potatoes, fingerling potatoes and any type of small baby potatoes work best for this delicious side dish. If using large potatoes (russet potatoes, red potatoes, Yukon golds etc) , you will not get the same crispy outsides - I recommend my Rosemary Garlic Roasted Potato Recipe instead.
Smashed Potatoes Recipe
- Preheat your oven to 400 degrees Fahrenheit.
- Cover 3 pounds of mini yellow potatoes in a stock pot with cold, salted water. Bring to a boil uncovered and then let simmer for 15 minutes. The Potatoes should pierce easily with the tip of a steak knife.
- Drain the potatoes and then return to the hot pot to allow to dry - about 2 minutes.
- On a well oiled baking sheet spread the whole potatoes evenly in a single layer.
- Sprinkle potatoes with a little more olive oil.
- Add the fresh rosemary sprigs, broken into pieces, around the potatoes and sprinkle the garlic cloves around the dish.
- Place in the baking sheet on the middle rack and roast for 30 minutes, turning once.
- Gently remove the pan from the oven and then, carefully, smash each potato with the bottom of a heat safe glass or potato masher. (You don't want to completely mash the potato, simply press on it it so that the skin cracks open)
- Put potatoes back in the oven for 15-20 minutes until the skins turn a nice golden brown.
- Allow to cool for a couple minutes before serving. These crispy smashed baby potatoes are so flavorful!
Further information included in the recipe card below.
Equipment needed:
1 large Stock pot
Large baking sheet
1 heat safe cup or glass. You will use the bottom of a cup to crush the potatoes once they are roasted!
Expert tips:
Boiling the potatoes until they are almost fully done is essential. The potatoes will be fully cooked inside and you will be able to get nice, crispy edges on the outside.
Use the bottom of a glass to smash the potatoes. A Potato masher works well too.
Place potatoes on a naked sheet pan with olive oil for the crispiest result. If you use parchment paper you won't get a crispy exterior.
Can I make smashed mini potatoes in advance?
You can absolutely start the first step and boil potatoes in advance. Make them the day before and store the potatoes in an airtight container in the fridge. I do recommend roasting the potatoes right before serving however to get that delicious crispiness!
How to serve Mini Smashed Potatoes
I love to serve these potatoes with just a little sprinkle of French sea salt. They are delicious as they are.
You can also top the potatoes with a variety of toppings:
- Sour cream & Green onions
- Garlic Butter
Additional Potato recipes on Le Chef's Wife blog
Garlic Roasted Potatoes with Rosemary
What to serve with Smashed Potatoes:
These smashed mini potatoes are a great accompaniment to roasted or grilled meats. Here are a few recipes from Le Chef's Wife that you will enjoy!
Simple Roast Rack of Lamb and Potatoes
Lemon Thyme French Roast Chicken (Poulet Rôti)
Roasted pork tenderloin with apples and sage
Mediterranean Branzino Filet Recipe with Vierge Sauce
I love to hear from you! Let me know if you try this recipe by leaving a star rating and a comment on the recipe card below.
Bon Appétit,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
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Smashed Mini Potatoes
- Cook Time: 1 hour
- Total Time: 1 hour
- Yield: 4-6 1x
- Category: Side dishes
- Method: roasting
- Cuisine: Vegan
Description
These smashed mini potatoes with rosemary and roasted garlic are so tasty - I dare you not to eat them directly from the pan! Crispy and flavorful on the outside, pillowy deliciousness on the inside - these potatoes are the perfect side for any grilled or roasted meats.
Ingredients
- 3 pounds of mini yellow potatoes
- 2 tbsp extra virgin olive oil
- 6 cloves of garlic, skin on, but make a small slit on the side of each clove to allow the flavor to escape
- French Sea Salt (or Kosher Salt)
- 6 sprigs fresh Rosemary (or 1 tbsp dried rosemary or herbes de Provence)
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Cover 3 pounds of mini yellow potatoes in a stock pot with cold, salted water. Bring to a boil uncovered and then let simmer for 15 minutes. The Potatoes should pierce easily with the tip of a steak knife.
- Drain the potatoes and then return to the hot pot to allow to dry - about 2 minutes.
- On a well oiled baking sheet spread the whole potatoes evenly in a single layer.
- Sprinkle potatoes with a little more olive oil.
- Add the fresh rosemary sprigs, broken into pieces, around the potatoes and sprinkle the garlic cloves around the dish.
- Place in the baking sheet on the middle rack and roast for 30 minutes, turning once.
- Gently remove the pan from the oven and then, carefully, smash each potato with the bottom of a heat safe glass or potato masher. (You don't want to completely mash the potato, simply press on it it so that the skin cracks open)
- Put potatoes back in the oven for 15-20 minutes until the skins turn a nice golden brown.
- Allow to cool for a couple minutes before serving. These crispy smashed baby potatoes are so flavorful!
Notes
Boiling the potatoes until they are almost fully done is essential. The potatoes will be fully cooked inside and you will be able to get nice, crispy edges on the outside.
Use the bottom of a glass to smash the potatoes. A Potato masher works well too.
Place potatoes on a naked sheet pan with olive oil for the crispiest result. If you use parchment paper you won't get a crispy exterior.
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