Rosemary Garlic & Parmesan Smashed Potatoes

I haven't met many potatoes I didn't like. I'm a side of fries and mashed potatoes over the thanksgiving turkey kinda girl. Here's some potatoes I think we can all get behind. They come out a little crisp on the outside and perfectly tender on the inside, a little bit of a french fries vibe going on just foregoing that messy frying process. As you may have gleaned from the title I went for a garlicy cheesy herbaceous kick. As always I suggest to play with different toppings and accompaniments if you are not loving that combo! I used fingerling for these, I often use this variety for the perfect dainty bite sized factor, but feel free to use whatever you may already have in your pantry!

Time: 15 min

Serves: 4


  • 1 lb of fingerling potatoes

  • 3 cloves of garlic

  • 3 tablespoons of fresh rosemary

  • 1/4-1/2 cup of fresh grated parmesan

  • EVOO

  • Salt & Pepper

You'll Need:

A sheet pan

A pot with lid

A glass


  1. Turn oven on to high broil.

  2. Pour potatoes into a pot and fill with water and cover with lid. Boil potatoes on the stove until fork tender, about 8-10 minutes.

  3. Meanwhile, grate parmesan, peel and dice garlic, and finely chop rosemary.

  4. Drain potatoes from water and pour onto a sheet pan.

  5. Generously drizzle with olive oil. Use the bottom of a glass to smash the potatoes.

  6. Liberally salt and pepper and evenly distribute the garlic.

  7. In oven to broil for 3-4 minutes until they are golden brown and reached desired crispiness.

  8. Transfer from sheet pan to serving dish, sprinkle on the cheese and rosemary, and enjoy!

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