Smash-Roasted Rosemary and Parmesan New Potatoes

The Black Cat Kitchen
by The Black Cat Kitchen
4 servings
1 hr


Spring is here and I'm ready for new potatoes in all of their wonderful forms. One of my favorite spring dishes is steamed fresh potatoes with garden green beans with a whole lot of butter. Mmmm, a recipe for another time. I just cannot wait for my potatoes to be ready for picking. For this recipe, I went to the store and found a variety pack of baby new potatoes. I think they are the perfect potato to smash-roast as the cooking time is so reduced.

The secret to ultra fluffy inside and crispy outside on these potatoes is the boiling. You must boil these with a little salt until they are fork-tender. Once they are, remove and place onto oiled baking sheet. Let them cool slightly, and smash them down with a fork. Drizzle with a bit more oil, top with shredded parmesan and fresh rosemary. Bake in the oven for just enough time for these to crisp up and you have yourself the perfect side dish (or main dish) to enjoy! Feel free to mix up the herbs and toppings you use here (See tips for ideas). These are perfect with brunch, or as a side for lunch and dinner. I had mine with roasted asparagus and steak. What a treat :D


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Smash-Roasted Rosemary and Parmesan New Potatoes
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Smashed Potatoes
  • 1 pound baby potatoes
  • 1 Tbsp + 1.5 tsp salt
  • 4 Tbsp EVOO
  • 1/2 C fresh shredded parmesan cheese
  • 3 Tbsp fresh rosemary, lightly chopped
Smashed Potatoes
Preheat the oven to 450 F
Bring pot of 1 Tbsp salt + water to a boil
Drizzle half EVOO on baking sheet
Boil potatoes until fork-tender, about 20 minutes
Remove potatoes from water and let dry/cool off for about 5 minutes
Put potatoes on prepared baking sheet and smash with a fork (or cup, see tips)
Sprinkle with remaining salt, EVOO, rosemary and bake for 15 minutes
Take out and add parmesan and bake for remaining 5-10 minutes
All done!
  • Feel free to add different herbs if rosemary isn't your thing. Thyme, parsley, and dill would all be great. You can also add some fresh diced garlic as well.
  • If you are using a softer herb (like parsley, dill, or chives, add on when you add the parmesan so they bake less). I like my rosemary to really soak in which is why I roast with it the whole time.
  • You can also smash these with the bottom of a glass if you want a more 'uniform' look. I was going for speed and quick enjoyment here, :)
The Black Cat Kitchen
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