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These Smashed Potatoes are crisp on the outside, soft inside, and full of garlic, rosemary, and Parmesan flavor. Perfect for one or two, just boil, smash, season, and bake.
Why You’ll Love This Recipe
- Easy Method: Boil, smash, and bake—simple steps with big results.
- Incredible Flavor: Garlic, rosemary, and Parmesan create a bold, savory taste.
- Perfect Texture: Crispy edges with a soft, fluffy center in every bite.
- Small Batch: Ideal for one or two people, with no extras to store.
I love how this recipe transforms simple ingredients into something special. The potatoes bake up with a golden, buttery crust and stay soft inside, and the mix of garlic, rosemary, and Parmesan adds a rich, savory flavor. It’s the kind of side dish you’ll want to make again and again—easy, comforting, and just the right amount for one or two people.
These Garlic Smashed Potatoes make a flavorful side dish for hearty meals. Serve them with baked chicken thighs, beef tenderloin, baked ribs, smothered pork chops, or stuffed peppers.
Featured Comment
“Great flavor. Bite Size. Wonderful!!”
– Robert
Ingredients
If you have any ingredients leftover from this small batch smashed potatoes recipe, check out our Leftover Ingredients Recipe Finder.
- Baby Potatoes: Use small red or yellow potatoes for their ideal size and creamy texture. Got extra? Try them in recipes like Sheet Pan Steak and Potatoes, Irish Stew, or Creamy Vegetable Soup.
- Olive Oil: Extra virgin olive oil is best for its rich flavor and quality. If you prefer a milder taste, lighter olive oil works too.
- Butter: Melted salted butter drizzled over the potatoes before baking adds richness and a melt-in-your-mouth flavor.
- Garlic: One clove of minced garlic adds plenty of flavor.
- Seasonings: This recipe uses salt, dried rosemary, and black pepper. Feel free to experiment with thyme, oregano, or even a pinch of chili flakes.
- Parmesan Cheese: A sprinkle before baking creates a savory, cheesy topping. Other cheeses like cheddar or mozzarella are great substitutes.
Recipe Variations
Here are a few ways to customize your smashed potatoes:
- Lemon Garlic: Give your smashed potatoes a fresh, zesty twist with a squeeze of lemon juice and extra garlic instead of rosemary.
- Spicy: Add a pinch of red pepper flakes or a dash of cayenne for a touch of heat.
- Cheesy: Sprinkle in some shredded cheddar or crumbled feta before baking.
- Herb-Infused: Switch up the rosemary with thyme, basil, or fresh chives.
How To Make Smashed Potatoes
These photos and instructions show you how to make a small batch of crispy smashed potatoes. See the recipe below for ingredient amounts and full recipe instructions.
- Boil the Potatoes: Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the potatoes and simmer until tender, about 15 minutes. Drain well.
- Prepare for Baking: Transfer the boiled potatoes to a medium baking sheet. Drizzle with olive oil and toss gently to coat.
- Smash the Potatoes: Use the bottom of a glass to gently press each potato, flattening them into patties.
- Season: Drizzle the melted butter over the smashed potatoes. Sprinkle with minced garlic, salt, black pepper, dried rosemary, and Parmesan cheese.
- Bake: Bake at 425°F (220°C) until the bottoms are crispy and the tops are golden, about 20 minutes. Keep an eye on them to prevent overcooking.
Expert Tips
- Cook Until Tender: Boil potatoes until a fork slides in easily for the best texture.
- Pick the Right Potatoes: Baby or new potatoes work best for smashing.
- Don’t Overcrowd the Pan: Arrange potatoes with plenty of room on a rimmed baking sheet for crispy edges.
- Make Ahead: Boil the potatoes up to a day ahead, cool, and refrigerate until ready to use.
Frequently Asked Questions
Yes, you can boil the potatoes a day in advance. Let them cool completely, then store them in the fridge until you’re ready to smash and bake.
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Make sure to give the potatoes space on the baking sheet so they crisp up evenly, and don’t skip the olive oil.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving garlic smashed potatoes recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Smashed Potatoes For One
Equipment
Ingredients
- ¼ pound baby potatoes (4 ounces)
- ½ teaspoon kosher salt -divided
- ½ teaspoon olive oil
- 1 tablespoon salted butter -melted
- 1 clove garlic -minced
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon dried rosemary
- 1 teaspoon grated Parmesan cheese
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Scrub the potatoes under cool water to remove any dirt. Place them in a 2-quart saucepan, cover with water, and add ¼ teaspoon salt.
- Boil the Potatoes: Bring the water to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15 minutes (20–25 minutes for larger potatoes). Drain the potatoes and let them cool for 5 minutes.
- Prepare for Baking: Arrange the boiled potatoes on a baking sheet. Drizzle with olive oil and toss gently to coat.
- Smash the Potatoes: Use the bottom of a drinking glass or a potato masher to press each potato into a flat patty. Press gently to keep them intact.
- Season: Drizzle melted butter over the smashed potatoes. Sprinkle with minced garlic, remaining salt, pepper, dried rosemary, and Parmesan cheese.
- Bake: Bake for 20 minutes, or until the bottoms are crispy and the tops are golden. Serve hot and enjoy!
Notes
- Cook Until Tender: Boil potatoes until a fork slides in easily for the best texture.
- Pick the Right Potatoes: Baby or new potatoes work best for smashing.
- Don’t Overcrowd the Pan: Arrange potatoes with plenty of room on a rimmed baking sheet for crispy edges.
- Make Ahead: Boil the potatoes up to a day ahead, cool, and refrigerate until ready to use.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Instead of boiling, I put the cut up potatoes in a bowl with about a couple or three tablespoons of water and “nuke ” them in microwave for a couple of minutes. Test with fork for doneness. Then follow the recipe as directed. Has anybody tried roasting them in a toaster oven?
I made these potatoes over the weekend. They were simple to prepare and the taste was out of this world delicious! I’ll definitely be making these again! Thanks for the great recipes Joanie.
Love these potato bites. I grow my own potatoes and what a great tasty way to use all of the small ones that don’t store for too long.
These little bites are great and super easy to make. The Rosemary makes a huge flavor bump. The 1/4 lb is just the right size of one person, but you’ll want more.
I’m so glad you enjoyed the potatoes, Barry. Thank you so much for your feedback.
Great flavor. Bite Size. Wonderful!!
Love the Smashed Potatoes! do you have any recipes that are low sugar or sugar free?