Crispy Rosemary Smashed Potatoes are the perfect side dish to any healthy dinner. Paleo, vegan, & Whole30 friendly – everyone at your table will love these!
Have I mentioned that I freakin’ love carbs? Cause I do. For a majority of my childhood my dinner of choice would always have been pasta. I mean,if I’m being perfectly honest it still is, but I’ve since become a little more sophisticated + don’t just eat pasta with butter now. There really isn’t a carb that I don’t like… I love all the breads, grains + other starches too. (They’re all just so good.) Potatoes are definitely at the top of the list right after pasta.
Obviously the best way to eat a potato is to slice it up and deep fry it… cause french fries are the best, DUH. Buuuut these Crispy Rosemary Smashed Potatoes come in at a close second to fries. Seriously… these things are heavenly. I’ve seen smashed potato recipes on Pinterest over the years, but I had never actually tried to make them. A few weeks ago I was at Costco + I had bought some mini potatoes to make Beef Stew. As with everything at Costco..After making one recipe, I realized I then had about 7 lbs of mini potatoes that I had to use before they went bad. (Sometimes it’s great to buy in bulk.. but we’re only 2 people, so 10 lbs of potatoes wasn’t the brightest idea) Sooo that’s when I decided I’d give these smashed potatoes a shot.
Really all you have to do is boil, smash, drizzle with EVOO/spices + bake away! Super easy. I just used plain olive oil and fresh rosemary on these.. but you could easily dress them up with an infused olive oil like this one or a fun spice blend. They’re very quick to make + are definitely a new favorite in our house!
Crispy Rosemary Smashed Potatoes
|Prep:||Cook:||Yield: serves 2-4 people||Total:|
- 2 lbs Dutch yellow mini potatoes
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons chopped fresh rosemary
- Preheat oven to 400 degrees
- Boil the potatoes for 15-20 minutes until fork tender.
- Drain the potatoes and place on a greased baking sheet.
- Press the potatoes with a masher or a fork
- Drizzle olive oil over each potato and sprinkle with salt, pepper + rosemary
- Bake at 400 degrees for 15 minutes and then broil for 3-5 minutes to get that super crispy outside
I don’t know about you guys, but I’m all about simplicity when it comes to dinner time. I’m usually tired after work, so easy side dishes are key. Even though this recipe is super simple – the flavor is really bold+flavorful. All while being paleo, vegan, and Whole 30 friendly! (AKA all your picky eaters + special dieters will be able to enjoy them!)
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