This Crispy Rosemary Smashed Potatoes recipe is the perfect easy side dish to any healthy dinner. These potatoes are paleo, vegan, Whole30 friendly and easy to make. Crispy on the outside + soft on the inside, everyone at your table will love these!
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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. There really isn’t a carb that I don’t like… I love all breads, grains + other starches too. (They’re all just so good.) Potatoes are definitely at the top of the list right after pasta, and these Crispy Rosemary Smashed Potatoes are my preferred method of enjoying them (along with these Crispy Sheet Pan Roasted Potatoes)
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 Paleo Crock Pot 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!
I love these Crispy Rosemary Smashed Potatoes because they go with literally anything. I like these with our Whole 30 Rosemary Pecan Crusted Chicken Cutlets and Healthy Green Beans Almondine. They’re kinda a match made in heaven. Honestly though, I could eat them straight off the cookie sheet with nothing else. (And I totally did riiiight after getting these photos… no shame in my game!)
Things we used for this recipe:
Crispy Rosemary Smashed Potatoes
- Preheat oven to 450 degrees
- Boil the potatoes for 20-25 minutes until fork tender.
- In a bowl, whisk together salt, pepper and fresh rosemary
- Drain the potatoes and place on a greased baking sheet.
- Press the potatoes with a masher or a fork until flat. Brush the olive oil/spice mixture over the potatoes.
- Bake at 450 degrees for 20 minutes and then broil for 2-3 minutes to get that super crispy outside
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You can view the nutrition facts for this recipe here.