Recpie: Rosemary Smashed Potatoes — Crispy, Herby, and Totally Addictive

These are the potatoes that were TOTALLY inspired by a date night at the Archer in Austin, TX. Crispy edges, fluffy centers, garlicky-herb vibes — all done using one sheet pan or skillet.

Ingredients

• 1–2 lbs baby potatoes

• (Maldon sea salt if you're feelin' fancy) Sea Salt

• 3 tbsp olive oil

• 2 tbsp butter

• 2 tsp minced garlic

• Fresh rosemary, chopped

Instructions

1. Boil potatoes until fork-tender.

2. Place on a tray and gently “smash” with a cup or plate.

3. Mix olive oil, melted butter, garlic, and rosemary.

4. Brush over the tops of the potatoes.

5. Bake in a convection oven at 425°F for 20–25 minutes, or air fry in batches until crispy.

What You Get

A holiday-worthy side dish that tastes like a million bucks and uses only one pan. Win-win.