top of page
  • fromjudyskitchen

Baked Smashed Potatoes

While I try really hard to avoid starch carbs when I can, I can almost never resist buying a bag of baby potatoes when they are in beautifully assorted colors. I've wondered how others would prepare them besides simply roasting. Then, one day I was browsing through my friend's Instagram story and saw that she had made smashed potatoes! What a genius idea, I thought. Not only was it easy to make, but it was so crispy and delicious! I am definitely making this again and again.

Baked Smashed Potatoes

Prep Time: 5 min

Cook Time: 40 min

Yields 4 servings


  • ~24 oz baby potatoes

  • 1-2 garlic cloves (grated)

  • 1-2 fresh rosemary

  • Garlic powder, to taste

  • Salt, to taste

  • Black pepper, to taste

  • Olive oil


  • Preheat oven to 425 degrees F.

  • Meanwhile, clean potatoes. Then bring a medium to large pot of water to a boil. Add potatoes and let cook for about 10 minutes (or until potatoes are softened). Drain water to dry potatoes.

  • Transfer dried potatoes to a baking sheet. Spread them out evenly. Use a masher or fork to smash down each potato.

  • Brush olive oil over each potato (or drizzle evenly over all potatoes).

  • Season each potato with grated garlic, garlic powder, salt and black pepper. Pluck leaves from rosemary and garnish over all potatoes. (If there are extras, you can place excess rosemary around potatoes).

  • Bake for 15 minutes. Twitch oven setting to broil. Broil potatoes on high for 5 minutes (or until potato skins are crispy). Note: Make sure to watch the potatoes so they don't burn.

  • Remove from oven and serve warm as an appetizer or as a side to your favorite dishes!


bottom of page