Rosemary Lemon Smashed Potatoes are crispy, flavorful, and simple to prepare. They make an excellent side for many main dishes and bring bright lemon and aromatic rosemary together with golden, crunchy potato edges.
Potatoes are a versatile ingredient that pairs well with a wide range of flavors. One particularly lovely combination is lemon and rosemary. These smashed potatoes are boiled until tender, smashed to create a larger surface area for crisping, tossed with olive oil, fresh rosemary, garlic, and lemon zest, then baked until golden and crunchy.
They pair beautifully with roasted meats, poultry, and many vegetarian mains. Serve them alongside roast beef, roast chicken, lamb, or any dish that benefits from a bright, herbed potato side.
Recipe Ingredients
The ingredients below are straightforward and easy to source. Notes about ingredient choices are provided to help you get the best texture and flavor.
- Potatoes. Yukon Gold potatoes are recommended because their waxy texture helps them hold together after boiling and smashing. Russets can be used but may fall apart more easily; if using large potatoes, cut them to a uniform size so they cook evenly.
- Rosemary. Use fresh rosemary if possible. Fresh rosemary provides bright, piney flavor. If you must use dried rosemary, reduce the amount (the typical conversion is about 3 parts fresh to 1 part dried).
- Lemon. This recipe uses lemon zest to add bright citrus aroma without extra acidity. If you enjoy extra lemon flavor, serve lemon wedges on the side for squeezing over the finished potatoes.
Full ingredient quantities are shown in the recipe card further below.
How to make it
The steps below describe the process from start to finish. Follow them in order for best results.
- Preheat your oven to 400°F (205°C) and position a rack in the middle. Mince 1 tablespoon fresh rosemary leaves and 1/4 cup flat-leaf Italian parsley. Zest one lemon to yield about 1 tablespoon of zest. Bring a large pot of salted water to a boil.
- Add 3 pounds (about 1.3 kg) of small to medium Yukon Gold potatoes to the boiling water. If your potatoes are larger, halve or quarter them so they cook evenly. Return the pot to a gentle boil, then reduce the heat and simmer for 25–30 minutes, or until the potatoes are fork-tender.
- Drain the potatoes in a colander and let them rest for about 5 minutes to cool slightly. Arrange them on a parchment-lined baking sheet and, using a fork or the bottom of a glass or potato masher, gently press each potato down until it is roughly 1/2 inch thick.
- Drizzle the smashed potatoes with 1/3 cup (80 ml) olive oil, then sprinkle evenly with 2 teaspoons kosher salt (adjust for your salt type), 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and the minced rosemary. Toss or brush gently to coat the potatoes well.
- Bake in the preheated oven for 40 minutes. Remove the baking sheet, add a little of the lemon zest to the potatoes and drizzle a touch more olive oil over each one. Return the sheet to the oven and bake another 10–20 minutes, until the potatoes are golden brown and crisp on the edges.
- Remove from the oven, sprinkle with the minced parsley for freshness, and serve warm. Enjoy the contrast of crispy edges and soft centers with the fragrance of lemon and rosemary.
More simple sides
Looking for other easy side dishes? Try lemon and garlic roasted potatoes, Greek-style lemon and oregano potatoes, steakhouse homefries, or potatoes with peppers—each offers a different approach to satisfying, flavorful potatoes.
If you tried this Rosemary Lemon Smashed Potatoes recipe and enjoyed it, please leave a comment below and share how you served it. Your feedback helps others choose and adapt recipes.
For those who like to learn visually, many recipe creators share video demonstrations on social platforms and video channels. Search for recipe videos using the dish name to find step-by-step visual guides.
Rosemary Lemon Smashed Potatoes
Ingredients
For boiling potatoes
- 3 pounds (1.3 kg) Yukon Gold potatoes, small to medium-sized
- 1 tablespoon salt (for the boiling water)
Remaining ingredients
- 1/3 cup (80 ml) olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon minced fresh rosemary leaves
- 1 tablespoon lemon zest
- 1/4 cup minced flat-leaf Italian parsley for garnish
Instructions
- Preheat oven to 400°F and set a rack to the middle position.
- Bring a large pot of salted water to a boil. Add the potatoes, return to a boil, then reduce heat and simmer 25–30 minutes until fork-tender.
- Drain and let potatoes cool briefly. Place on a parchment-lined baking sheet and smash each to about 1/2″ thickness.
- Drizzle with olive oil and season with kosher salt, black pepper, garlic powder, and minced rosemary. Bake 40 minutes.
- Remove from oven, add lemon zest and a touch more olive oil to each potato, then return to the oven and bake another 10–20 minutes until golden and crisp.
- Sprinkle with parsley and serve warm.
Notes
- Makes 6 larger servings or 8–10 moderate-sized servings.
- Yukon Golds are recommended because they hold their shape better after smashing; however, other potatoes may be used.
- Use uniform-sized potatoes for even cooking; cut larger potatoes before boiling.
- Leftovers keep up to 3 days in the refrigerator and reheat well in a 350°F oven until warmed through.
Nutrition
Carbohydrates: 34 g |
Protein: 2.7 g |
Fat: 5.4 g |
Sodium: 401 mg |
Potassium: 876 mg |
Fiber: 5.2 g
Nutrition information is an approximation and should be used as a guideline only.