Smashed Rosemary Potatoes


Smashed Rosemary Potatoes

Who says potatoes are boring? Not me! These little smashed rosemary potatoes are not only fun to make (because I get to smash them), but they’re also fun to eat! My kids love these colorful vegetables and the fact that they don’t need a fork or a knife to eat them.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4


  • 1 pound baby potatoes (halved)
  • 2 tablespoons extra virgin olive oil (divided into 1 tablespoon each)
  • 3 cloves garlic (garlic)
  • 1 teaspoon fresh rosemary (chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper


  1. Preheat oven to 425 degrees F.

  2. Place large rimmed baking sheet in the oven to preheat. 

  3. In a medium pot, bring 5 cups of water to boil.

  4. Add potatoes and boil until just tender (about 12-14 minutes). 

  5. Combine 1½ tablespoons oil, garlic, rosemary, salt, and pepper in a small bowl. 

  6. Brush the hot baking sheet with the remaining ½ tablespoon oil.

  7. Place cooked potatoes on pan, skin side up, and smash with bottom of mason jar (or something similar).

  8. Drizzle with garlic oil.

  9. Roast until browned on the bottom (about 15 minutes).

  10. Serve hot.

Bon appétit!

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