Thank me now, I’ve just found your new favorite way to make potatoes. Delicious, versatile, and so easy, these potatoes come out super crispy, like a cross between French fries and hash browns.
I discovered this recipe on The Pioneer Woman and just loved the simplicity. Start with young potatoes, like baby russets or butterballs, the smaller the better. Boil them in salted water until they are fork tender. Then smash ‘em!
Drizzle with olive oil, add some minced garlic and rosemary, salt and pepper, and pop into the oven until they are golden brown. The bits of broken skin will get nice and crunchy.
I’ve been loving these potatoes as a side with steak, chicken, burgers, even as breakfast potatoes. For faster prep, you can boil the potatoes the night before and keep them in the fridge. That way, come dinnertime the next day, all you have to do is smash and bake off. Enjoy!
These easy, crispy, garlic and rosemary potatoes will become your new go-to side dish. Adapted from The Pioneer Woman.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings
- Preheat oven to 450 F.
- Boil potatoes in salted water for 20 minutes or until fork-tender. Run under cold water and let cool.
- Combine the olive oil, salt, pepper, garlic, and rosemary in a small bowl. Using a pastry brush, oil a foil-lined baking sheet.
- Using a potato smasher, or fork, or something heavy with a flat bottom, smash the potatoes into a flat pancake. (I prefer smashing on my cutting board, then transferring with the help of a spatula.)
- Place the smashed potatoes on the baking sheet and brush with the oil mixture.
- Bake 15 minutes, flip and bake for another 10 minutes.