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Rosemary and Parmesan Red Smashed Potatoes

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 1 hour
  • Yield: 15 1x


These Rosemary and Parmesan Red Smashed Potatoes are delicious, buttery, and crisp and can be served as a side dish or an appetizer with your choice of dip or dish.


  • 1 lb. Red Potatoes
  • 1 stick butter, melted
  • 2 tbsp. Fresh Rosemary, finely chopped
  • 1 clove garlic, finely minced
  • 1 ½ c. Grated Parmesan
  • Salt and pepper


  1. Fill a large pot with water and add 1 heaping tablespoon of salt and set on medium-high heat. Add the potatoes and bring to a slight boil. Boil the potatoes, about 30 minutes, or until fork tender. Fork tender is when the fork can easily penetrate the potato and it has a soft texture. Drain the potatoes from the pot and allow to slightly cool for 15 minutes.
  2. Preheat oven to 400 Degrees. Line a large baking sheet with aluminum foil.
  3. In a small ramekin, add freshly chopped rosemary and the garlic and mix.
  4. Take the potatoes and place them about an inch apart of the baking sheet. Using a potato masher, gently smash the potato while leaving the majority of the potato intact.
  5. Brush the potatoes with melted butter, season with salt and pepper, take a pinch of the rosemary mixture and sprinkle over the potatoes; and sprinkle with the grated parmesan cheese. Place in the oven for 15 minutes and the potatoes will become crisp and slightly golden.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Side Dish