Rosemary Smashed Buxton Potatoes

Side Dish

At a Glance

  • Potato Type: Reds
  • Special Requests: Gluten Free
  • Cuisine: Italian

Recipe By:

From our NoKota Packers partners in North Dakota, this roasted & smashed red potato and rosemary side dish is a year-long family pleaser.


3 pounds red potatoes

½ cup olive oil

1½ tablespoons fresh rosemary, finely chopped

Salt and pepper


Preheat oven to 500 degrees. Place whole potatoes on a rimmed baking sheet or in a baking dish, pour ¾ cup water into pan and cover with aluminum foil. Bake for 30 minutes; uncover and cool for 10 minutes.

Coat with ¼ cup of olive oil and use a potato masher or the bottom of a baking sheet or frying pan to smash each potato. Drizzle remaining olive oil over smashed potatoes; sprinkle each with rosemary and season generously with salt and pepper.

Return potatoes to oven and bake for 40 minutes, uncovered, until golden brown with crispy skins.

Sarah’s tips

• The high temperature allows the potato skins to achieve optimum crispness.

• Experiment with other fresh herbs including thyme and dill.

• Serve with sour cream mixed with chives.

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