The most flavorful and crispy smashed potatoes recipe! Made with fresh herbs, just the right amount of olive oil, and umami-rich ingredients.
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I’m pretty confident in saying this is one of the best smashed potatoes recipes on the internet. They’re perfectly tender and fluffy on the inside and crispy and crunchy on the outside. They’re tossed in an immaculate sauce inspired and adapted from this gorgeous turkey tenderloin recipe. You won’t be able to stop eating them I promise.
Key Ingredients for Rosemary Dijon Smashed Potatoes
Yellow or Gold Potatoes: You want to strive for small potatoes if possible. I used a bag of baby potatoes I found at my local grocery store.
Extra Virgin Olive Oil: Yes, three tablespoons. It’s essential to get the smashed potatoes perfectly crispy.
Apple Cider Vinegar and Dijon Mustard: For brightness and depth of flavor.
Brown Sugar: To offset the acidity from the vinegar and mustard. Coconut sugar works too if you’re wanting to keep this recipe refined sugar free!
Rosemary and Thyme: Use fresh herbs for best results!
Garlic: I recommend at least three cloves, but decide your preferred amount of garlic with your soul.
Tips for Success
- Prepare your potatoes: Scrub any dirt off of them, remove any growths or sprouted areas, and rinse well with cold water.
- Salt your water! The number one rule of thumb for flavorful potatoes. Make sure your water tastes like the ocean when boiling your potatoes. Most of the salt goes down the drain, but the potatoes are perfectly salted from within.
- Crispy potatoes: Allow them to drip dry for at least five minutes before tossing them in the rosemary Dijon sauce and smashing them. This ensures that the water doesn’t get in the way of them crisping up properly. Furthermore, you’ll want to smash them until they’re about a quarter inch thick. The thinner your potatoes, the crispier they’ll get!
I hope you love these to-die-for Crispy Rosemary Dijon Smashed Potatoes! If you give them a try, be sure to leave a rating or review. This is the number one way to show up higher in Google rankings. You can also connect with me on Pinterest, Instagram, and TikTok. It always warms my heart to hear from you.
More Holiday Sides
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- The Best Cranberry Sauce of Your Life
- Incredible Vegetarian Garlic Bread Stuffing
- The Best Pumpkin Mac and Cheese
- Japanese-Inspired Miso Green Beans
- Crispy Parmesan Dijon Brussels Sprouts
- Garlicky Brown Butter Sugar Snap Peas
Rosemary Dijon Smashed Potatoes
Equipment
- Large Pot
- Large Bowl
- Whisk
- Baking Sheet
- parchment paper
Ingredients
- 2 pounds small yellow potatoes
- 3 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar or coconut sugar
- 1 tbsp fresh rosemary woody stems removed and finely chopped
- 1 tbsp fresh thyme woody stems removed
- 3 cloves garlic peeled and minced
- ½ tsp sea salt plus more for salting the water or the potatoes
- ¼ tsp freshly ground black pepper
Instructions
- Preheat oven to 425° F and line a baking sheet with parchment paper. Set to the side for later.
- Scrub any dirt off your potatoes and remove any growths or sprouted areas. Rinse well under cold water and add to a large pot. Cover with cold water, making sure there's at least one inch of water covering the potatoes. Salt the water generously. Bring to a boil over high heat, then reduce to a simmer and cook for 20-25 minutes, or until the potatoes are fork tender (stick a fork in the potato to test tenderness). Drain and let them sit for about 5 minutes to dry off and cool down a bit.
- Whisk together olive oil, Dijon mustard, apple cider vinegar, sugar, rosemary, thyme, garlic, salt, and pepper in a large bowl until combined. Add drained and dried potatoes to the bowl and toss with the sauce to coat.
- Evenly space the potatoes on your prepared baking sheet and smash them using a potato masher or large fork until they are about ¼ inch thick. Evenly drizzle any remaining sauce over the potatoes for extra flavor.
- Bake for 35-40 minutes, or until the potatoes are golden brown and crispy.
Notes
Photography by Hope Agresti
