Classic Brown-Butter Smashed Potatoes with Garlic & Rosemary

This version of smashed potatoes leans into two pleasures most people crave in a side dish: concentrated, toasty flavor and crisp-edged texture. Parboiling the baby potatoes softens them just enough so the interiors remain pillowy when smashed, while finishing in hot oven or cast iron creates those coveted crunchy ruffles. The real flourish here is the brown butter—its nutty, savory depth coats each crevice and the last-minute garlic and rosemary perfume the dish without overwhelming the potatoes’ clean, earthy sweetness.

These are built to stand beside bolder mains—think grilled ribeye, roast chicken or a hearty mushroom ragù—yet they’re simple enough for weeknights. Small choices make a big difference: use even-sized new potatoes for uniform cooking, watch the butter carefully so it browns rather than burns, and don’t skip the flaky sea salt at the end; it’s what lifts the whole thing. If you like a bright counterpoint, a squeeze of lemon right before serving cuts through the richness and keeps the dish from feeling heavy.