Go Back
+ servings

Smashed Little Potatoes

Tender and creamy on the inside, yet super crispy on the outside.
Course Side Dish, Vegetable
Keyword baby potatoes, roasted
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • 2 lbs little potatoes
  • 4 rosemary sprigs
  • 3 garlic cloves, smashed
  • 1/4 cup plus 1/2 teaspoon salt, divided
  • 1/4 cup olive oil, divided
  • 2 tablespoons butter, melted
  • 1 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 garlic clove, minced
  • 1/4 teaspoon black pepper


  • Preheat oven to 425 degrees. Place potatoes, rosemary sprigs, smashed garlic, 1/4 cup of the salt and water to cover in a 3-quart saucepan. Bring to a boil over high heat; reduce to medium, and simmer until potatoes are tender when pierced with a fork. Drain; discard rosemary sprigs and smashed garlic.
  • Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about 1/2-inch thick. Brush with remaining 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.
  • Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper and remaining 1 tablespoon oil and 1/2 teaspoon salt. Brush mixture over potatoes and serve immediately.