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Lemon Rosemary Crispy Smashed Potatoes are a go-with-any-meal side dish that is easy to prepare and absolutely delicious!
Next time you’re at the supermarket, swing by the produce aisle and grab a bag of those cute little potatoes. Grab a lemon, some fresh garlic, and some fresh rosemary too.
Then, with other basic ingredients you probably have on hand, you’ll be ready to make these Lemon Rosemary Crispy Smashed Potatoes!
We made our crispy smashed potatoes with lemon and rosemary, but you can change up the flavors with other fresh herbs and seasonings. (Lemon and fresh thyme are a great option, or go heavy on the garlic instead.)
How do you make crispy smashed potatoes?
Hands-on prep for this recipe is minimal – about ten minutes, then your oven will do all of the work!
Pour some melted butter, olive oil, salt and pepper, and sliced garlic cloves in the bottom of a large, wide, oven-safe skillet. This one (affiliate link) is perfect for the job. Nestle two pounds of little potatoes into the skillet – in a single layer if at all possible. Add sprigs of fresh rosemary, then pour in just enough water to cover the potatoes.
Cover the pan – with a lid if you have one, or with a tight cover of foil. Roast in the oven until your little potatoes are tender and they give (or smash) when you push on them. Our little one-ounce potatoes took only fifteen minutes in the oven.
Drain the potatoes in a strainer, and in the same skillet melt more butter. Add the drained potatoes back to the pan and gently flatten (or ‘smash’) them with a sturdy, flat object. We used a meat pounder, but you could use a flat-bottomed glass, or a clean, wide aluminum can.
Grate lemon zest over the top of the potatoes, then place the skillet in a hot oven to crisp up. Flip after 15 minutes, then roast for 15 minutes more.
Remove the skillet from the oven and sprinkle with more lemon zest and a squeeze of lemon juice.
You may enjoy these other potato side dish recipes:
- Lighthouse Inn Potatoes
- Roasted French-Style Potatoes
- Rosemary Garlic Baby Potatoes
- Southwestern Potatoes
- Loaded Mashed Potato Casserole
6 tablespoons melted butter, divided
2 tablespoons extra virgin olive oil
2 medium garlic cloves, sliced
2 pounds yellow little potatoes (1 ounce in size, total about 32 potatoes to make 2 pounds)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large sprigs fresh rosemary, plus more for garnish if you’d like
½ cup water
1 lemon – you’ll use both the juice and the zest
Preheat oven to 400 degrees F.
In a large wide skillet (wide enough to hold the potatoes side by side, ours was 13 inches across), place two tablespoons of the melted butter then add oil, garlic, potatoes, salt and pepper.
Nestle in the rosemary, pour in the water then bake covered for 15 minutes until a potato gives when pressed. This first cook time will vary based on the size of potato but if you chose the one-ounce sized potato as we did, 15 minutes is perfect.
Once they are cooked enough to flatten, drain off the liquid in a colander and discard the rosemary.
While the potatoes are draining, add the remaining 4 tablespoons of melted butter to the pan and heat over medium heat.
Turn off the burner and add the drained potatoes.
Use any means to flatten the potatoes to about a half inch thick. We used a meat pounder to press but you could use the bottom of a heavy pan or even the bottom of a large glass.
Grate half the lemon over the top and place in the oven uncovered for 15 minutes.
Remove the pan from the oven after 15 minutes, gently flip each potato over with a small spatula and roast for ten more minutes.
Remove from the oven and drizzle on the juice from half the lemon and grate the rest of the lemon zest over the top and serve either in the skillet or transfer to a platter. Garnish with additional springs of rosemary if desired.
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