Smashed Potatoes

Confession: I am that guy from Sling Blade. I love potatoes in all forms, the more fried and salty the better. My dream meal for most special occasions would be an amazing salad, a large side of skinny fries and something chocolatey for dessert. I love making these for easy summer dinners, partly because you can play around with the seasoning combo and easily add toppings based on whatever else you may be serving but really I love them because the potatoes can be started in advance and go into the oven while you're chatting with guests. And if you have leftovers you're in for an excellent breakfast the next morning. These are also great for camping, they reheat easily over an open fire and are a great hand-held food on a chilly night. 

Smashed Potatoes with Garlic and Rosemary


  • 6 large red potatoes or 10 smaller, scrubbed clean
  • large handful fresh rosemary
  • 5 cloves garlic, minced
  • 4-5 tbsp olive oil
  • sea salt
  • sour cream


Place potatoes in a large pot and cover with water. Boil for 20-25 minutes, until potatoes are just fork tender. Preheat oven to 400° and line a baking sheet with parchment. Remove potatoes from boiling water with a large slotted spoon and place on the baking sheet. Using a small skillet (or a large spatula but be careful not to burn your hands!), carefully place on top of each potato and press down until the potato flattens to your desired thickness. For crispier potatoes, press flatter. I typically keep mine about 1" tall. Pour olive oil over each potato and sprinkle with garlic, rosemary and salt. Place in the oven and roast for 10 minutes. Rotate the pan and cook another 5-7 minutes. Remove from the oven and while still warm, drizzle each potato with sour cream, more fresh rosemary and freshly ground pepper. 

Serves 6