Classic Brown-Butter Smashed Potatoes with Garlic & Rosemary

How to Make Classic Brown-Butter Smashed Potatoes with Garlic & Rosemary

1. 1

   Step 1: Parboil the potatoes

   Place the baby potatoes in a pot and cover with cold water by 1 inch. Add the kosher salt and bring to a boil, then reduce to a simmer and cook until a paring knife slides into the largest potatoes with little resistance, 12–15 minutes. Drain and let steam-dry in the colander for 2–3 minutes.

   For this step

   • 1 1/2 lbbaby (new) potatoes
   • 1 1/2 tspkosher salt (for boiling)
   
2. 2

   Step 2: Smash and season

   Preheat the oven to 425°F (220°C) if using the oven finish; line a rimmed baking sheet with parchment or a silicone mat. Arrange the drained potatoes on the sheet, then use a heavy-bottomed glass or a potato masher to press each potato to about 1/2-inch thick. Brush or drizzle the smashed surfaces with the olive oil and sprinkle evenly with the black pepper.

   For this step

   • 2 tbspextra-virgin olive oil
   • 1/2 tspfreshly ground black pepper
   
3. 3

   Step 3: Choose a finishing method: oven roast or skillet sear

   Oven method: roast the smashed potatoes on the middle rack for 20–25 minutes, flipping once halfway, until the edges are deeply browned and crisp. Skillet method: heat a large ovenproof or cast-iron skillet over medium-high heat with 1 tbsp oil, work in batches, and cook 3–5 minutes per side until crisp and golden (total 8–12 minutes per batch).

   For this step

   • 4 tbspunsalted butter (for browning)
   • 3 clove(s)garlic, minced (about 3 medium cloves)
   • 2 tbspfresh rosemary, finely chopped
   
4. 4

   Step 4: Make the brown butter with garlic & rosemary

   While the potatoes finish, melt the unsalted butter in a small skillet over medium heat. Swirl frequently as the butter foams and then turns golden-brown with nutty aroma, 3–5 minutes; watch closely to avoid burning. Add the minced garlic and chopped rosemary in the last 30–45 seconds to soften and perfume the butter, then remove from heat and stir in the lemon juice if using.

   For this step

   • 1 tbspfresh lemon juice (optional, bright finish)
   • 1/2 tspflaky sea salt (for finishing)
   
5. 5

   Step 5: Finish and season

   Transfer the hot potatoes to a serving dish (or leave on the baking sheet) and spoon the brown-butter, garlic & rosemary mixture over them, making sure to catch the browned bits from the pan. Scatter the flaky sea salt over the potatoes and taste for seasoning—add a pinch more kosher salt if needed.
   
6. 6

   Step 6: Make-ahead tips & serving suggestions

   Make-ahead: parboil and cool the potatoes up to 24 hours ahead; store covered in the fridge and smash/finish just before serving, adding 5–10 minutes to oven time if chilled. Serve hot alongside grilled steaks, roast beef, or a beef roast; garnish with extra rosemary, a squeeze of lemon, or a dollop of horseradish cream or chimichurri for contrast.
   

1. Place the baby potatoes in a pot and cover with cold water by 1 inch. Add the kosher salt and bring to a boil, then reduce to a simmer and cook until a paring knife slides into the largest potatoes with little resistance, 12–15 minutes. Drain and let steam-dry in the colander for 2–3 minutes.
2. Preheat the oven to 425°F (220°C) if using the oven finish; line a rimmed baking sheet with parchment or a silicone mat. Arrange the drained potatoes on the sheet, then use a heavy-bottomed glass or a potato masher to press each potato to about 1/2-inch thick. Brush or drizzle the smashed surfaces with the olive oil and sprinkle evenly with the black pepper.
3. Oven method: roast the smashed potatoes on the middle rack for 20–25 minutes, flipping once halfway, until the edges are deeply browned and crisp. Skillet method: heat a large ovenproof or cast-iron skillet over medium-high heat with 1 tbsp oil, work in batches, and cook 3–5 minutes per side until crisp and golden (total 8–12 minutes per batch).
4. While the potatoes finish, melt the unsalted butter in a small skillet over medium heat. Swirl frequently as the butter foams and then turns golden-brown with nutty aroma, 3–5 minutes; watch closely to avoid burning. Add the minced garlic and chopped rosemary in the last 30–45 seconds to soften and perfume the butter, then remove from heat and stir in the lemon juice if using.
5. Transfer the hot potatoes to a serving dish (or leave on the baking sheet) and spoon the brown-butter, garlic & rosemary mixture over them, making sure to catch the browned bits from the pan. Scatter the flaky sea salt over the potatoes and taste for seasoning—add a pinch more kosher salt if needed.
6. Make-ahead: parboil and cool the potatoes up to 24 hours ahead; store covered in the fridge and smash/finish just before serving, adding 5–10 minutes to oven time if chilled. Serve hot alongside grilled steaks, roast beef, or a beef roast; garnish with extra rosemary, a squeeze of lemon, or a dollop of horseradish cream or chimichurri for contrast.