Rosemary Lemon Smashed Potatoes are crispy, delicious, and so easy to make! They’re the perfect side to just about any main course!
Potatoes are one of the most versatile ingredients to work with because they go well with so many different flavors, but one of my favorites combinations is lemon and rosemary.
These rosemary lemon smashed potatoes are boiled, smashed, smothered with olive oil, rosemary, and lemon and baked until golden and crisp.
These are the perfect side to prime rib au jus, garlic butter roasted chicken, roasted boneless leg of lamb, and so many other main courses!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Potatoes. I recommend using Yukon gold potatoes for lemon rosemary smashed potatoes because they’re waxier and tend to keep their shape better when smashed. Russets are more floury and may lose their shape, though you can definitely use them if that’s all that’s available to you.
- Rosemary. I do recommend using fresh rosemary, however, if you can only find dried rosemary, only use 1 teaspoon. The rule of thumb for herbs is a 3:1 fresh to dried ratio.
- Lemon. I’m only using the zest of the lemon for this recipe, however, if you’d like you can serve with lemon wedges on the side for anyone who wants some extra lemon flavor.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 400°F and set the rack to the middle level. Mince 1 tablespoon worth of fresh rosemary leaves, 1/4 cup worth of flat-leaf Italian parsley, and zest 1 tablespoon worth of lemon zest. Bring a large pot of salted water to boil and once boiling, add 3 pounds of small-medium sized Yukon gold potatoes. If using larger sized potatoes, you may need to cut them in half before boiling. Let the pot come back to a boil, then lower the heat and simmer the potatoes for 25-30 minutes or until fork tender.
- Drain the potatoes and let them sit in a colander for 5 minutes to cool. Then spread the potatoes out on a parchment paper lined baking sheet(s) and using a fork or potato mashed, smash the potatoes to 1/2-inch thick.
- Drizzle the potatoes with 1/3 cup of olive oil then sprinkle with 2 teaspoons of kosher salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and the minced rosemary.
- Bake in the oven for 40 minutes then remove the pan from the oven and add a bit of the lemon zest and a touch more olive oil to each potato. Return to the oven and bake for another 10-20 minutes or until golden brown. Sprinkle with parsley, serve and enjoy!
More simple sides
If you’re looking for easy side dishes, give these recipes a try.
- Crispy Roasted Potatoes with Lemon and Garlic
- Roasted Brussels Sprouts and Carrots
- Calabrian Potatoes and Peppers
If you’ve enjoyed this Rosemary Lemon Smashed Potatoes Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.
For more never-before-seen FULL MEAL RECIPE VIDEOS, become a Patreon member today!
Rosemary Lemon Smashed Potatoes
Ingredients
For boiling potatoes
- 3 pounds (1.3kg) Yukon Gold potatoes small to medium-sized, see notes below
- 1 tablespoon salt
Remaining ingredients
- 1/3 cup (80ml) olive oil
- 2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon minced Rosemary leaves
- 1 tablespoon lemon zest
- 1/4 cup minced flat-leaf Italian parsley for garnish
Instructions
- Preheat oven to 400°F and set the rack on the middle level.
- Bring a large pot of salted water to boil. Once boiling, add the potatoes. Let the pot come back to a boil then lower the heat and simmer the potatoes for 25-30 minutes or until fork tender.
- Drain the potatoes and let them sit in the colander for 5 minutes. Spread the potatoes out on a parchment paper lined baking sheet. Using a potato masher or large fork smash the potatoes to about a 1/2" thick.
- Drizzle the olive oil on all of the potatoes then sprinkle the kosher salt, black pepper, garlic powder, and rosemary. Bake for 40 minutes.
- Remove the pan from the oven and add a bit of lemon zest and a touch more olive oil to each potato. Return to the oven and bake for another 10-20 minutes or until golden brown.
- Sprinkle the parsley on top and serve. Enjoy!
Notes
- Makes 6 larger servings or 8-10 moderated-sized servings.
- Any type of potato can be used but Yukon Golds are recommended since they will hold their shape a better after smashing.
- Use small to medium-sized potatoes. If using larger, they may need to be cut in half or quarters prior to boiling.
- Leftovers can be saved for up to 3 days and can be reheated in the oven at 350f until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent! Will definitely make again. I was short for time, so added the rosemary and lemon zest to the oil while the potatoes were boiling. Then brushed the infused oil over the potatoes and then seasoned before baking. Beautiful side and oh so tasty. Thank you!!!
As usual the recipe for the Lemon Rosemary Smashed Baked Potatoes are everything one could want from a potato. Casual or for Company, these are great and nicely flavored – like a Greek Potato!! Next time my clan wants to try Feta Crumbles sprinkled on while still hot at the table!! I think that’s a great idea, don’t you? Not that they need more flavor, but sure is a sign they like these potatoes!! Thanks Guys!!
Have a great Thanksgiving 2024, too!!
We’re so happy you enjoyed the recipe, Lois! Feta sounds like a great idea!
Delicious, delicious, delicious 😋