You’re going to love these New Potatoes with Lemon Rosemary Dressing. They’re crispy, buttery, and full of zesty flavor, making them a fantastic side dish for just about anything. And the best part? You can whip them up easily with just a few simple ingredients.
This recipe fixes soggy centers, uneven browning, and greasy potatoes while delivering crisp edges and a bright lemon rosemary flavor in minimal steps.
Honestly, when I first tried making smashed potatoes, they always ended up mushy or uneven. I wanted that golden, crispy texture, but I was never sure how to achieve it. This recipe changed the game for me, allowing me to enjoy delicious potatoes without all the fuss.
What’s great about these potatoes is that you don’t need special tools or techniques. You can prep them in about 10 minutes and they bake up beautifully in about 55. Plus, the rosemary and lemon give them this fresh, herbaceous flavor that’s just irresistible!
If you love roasting things as much as I do, get ready for a treat. If you want something sweet to pair it with, check out this Ham Black Eyed Pea Soup recipe!
Why You Will Love This Recipe
- Flavorful Kick The fresh rosemary and zesty lemon make these potatoes really stand out. It’s a savory, herbaceous combo that’ll make your taste buds happy.
- Crispy Texture With the right technique, you’ll achieve that golden crisp on the outside while keeping the insides buttery smooth. It’s a satisfying bite every time.
- Convenient Storage Leftovers keep well for up to three days, so you can enjoy them again easily. Just pop them in the oven to warm up and they’re ready.
- Simple Ingredients You won’t have to hunt for fancy ingredients. Just grab some Yukon Gold potatoes, olive oil, and a few herbs to whip these up quickly.
Crispy Rosemary Lemon Smashed Potatoes
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: side dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
Delicious Rosemary Lemon Smashed Potatoes are perfect for a side dish, offering a crispy texture with a hint of lemon and rosemary.
Ingredients
- 3 pounds Yukon Gold potatoes, small to medium-sized
- 1 tablespoon salt
- 1/3 cup olive oil
- 21/2 teaspoons Diamond Crystal kosher salt
- 1/21/2 teaspoon black pepper
- 11/2 teaspoon garlic powder
- 1 tablespoon minced rosemary leaves
- 1 tablespoon lemon zest
- 1/4 cup minced flat-leaf Italian parsley for garnish
- 1 tablespoon lemon juice
Instructions
- Prep & Boil Potatoes: Start by washing the new potatoes until they shine, then toss them into a pot of cold water. Boil them until fork-tender and fragrant, being careful not to overcook. You want them to hold their shape for smashing.
- Smash & Season Potatoes: Once they have cooled slightly, gently smash each potato with the palm of your hand until they are slightly flattened. The texture should be rustic; do not push too hard as you want them intact for crispiness.
- Drizzle & Toss Dressing: Whisk together your olive oil, lemon juice, and minced rosemary until well mixed. Drizzle this mixture over your smashed potatoes, tossing them lightly to coat evenly. Adjust seasoning to your taste.
- Bake for Crispy Finish: Spread your seasoned potatoes on a baking sheet lined with parchment paper, ensuring they are not crowded. Bake them at 375 degrees F until crispy and golden, about 30 minutes. Keep an eye on them towards the end to avoid over-browning.
- Serve & Share Warm: Remove the roasted potatoes from the oven and allow them to cool slightly. They should be golden brown and crispy, ready for enjoyment. Serve them warm alongside your favorite protein or a fresh salad.
Notes
- Storage Tips: Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warm.
- Expert Tips: For the best texture, use Yukon Gold potatoes as they hold their shape well and provide a creamy consistency.
- When boiling, aim for the potatoes to be fork-tender to maintain their structure during smashing.
- Ensure potatoes have enough space on the baking sheet; overcrowding can lead to steaming instead of crisping.
- If the seasoning tastes too strong, adjust the kosher salt after baking by tasting first to avoid over-salting.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10-15 minutes until warmed through.
- Serving Suggestions: Serve your Rosemary Lemon Smashed Potatoes with prime rib for a hearty meal or pair with grilled chicken for a summer dinner. They can also be enjoyed with a fresh salad on the side for balance.
- Recipe Variations: Add parmesan cheese for a cheesy twist. Incorporate additional garlic for extra flavor. Include other herbs like thyme or oregano for added variety.
- Ingredient Notes: Choose Yukon Gold potatoes for their superior flavor and texture. If you cannot find them, other potato varieties can be used; however, they may not hold their shape as well.
Nutrition
- Calories: 193
- Sugar: 2.5g
- Sodium: 401mg
- Fat: 5.4g
- Saturated Fat: 0.6g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5.2g
- Protein: 2.7g
- Cholesterol: 0mg
Recipe Tips
- If crispy potatoes are your goal, make sure they have plenty of room on the baking sheet. Overcrowding can lead to steaming instead of crisping.
- When boiling, keep an eye on the potatoes and aim for them to be fork-tender. This helps maintain their structure during smashing.
- If the seasoning is a bit too strong, you can always adjust the kosher salt after baking. Tasting first helps avoid over-salting.
- For the best texture, try using Yukon Gold potatoes, as they hold their shape well and provide a lovely Creamy consistency.
- When preparing ahead, you can boil and smash the potatoes, then store them in the fridge. Bake them fresh before serving.
Serving Suggestions
Pair these crispy potatoes with prime rib for a hearty meal. Serve alongside grilled chicken for a refreshing summer dinner.
These potatoes fit well with a fresh salad and can complement various main dishes. They also work in holiday meals or family get-togethers.
Serve with a drizzle of olive oil or a sprinkle of fresh herbs for added flavor. A squeeze of lemon juice can also enhance the dish.
Recipe variations
- You can use red potatoes instead of Yukon Gold for a different texture and flavor.
- Add 1 tablespoon of lemon juice for a tangy twist or 1 teaspoon of smoked paprika for smokiness.
- Either add fresh thyme or fresh oregano to complement the rosemary and give an earthy taste.
- If you’re preparing for a larger gathering, scale up the recipe to 4 pounds (1.8kg) of potatoes and adjust oil to 1/2 cup (120ml).
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How to Store?
To keep your crispy rosemary lemon smashed potatoes fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm.
Freezing: Wrap portions in plastic wrap, then place them in a freezer bag or airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Place potatoes on a baking sheet in the oven at 350°F until heated through. This maintains crispness while warming.
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