I’ve cooked a lot of things in my life—gluten-free sourdough that took two weeks to bubble to life, chocolate chip cookies that fooled even my wheat-loving uncle, and the crispiest fried chicken using rice flour. But nothing—and I mean nothing—gets requested at family dinners faster than these gluten-free smashed potatoes with rosemary.
They’re golden. They’re crispy. They’re fluffy inside. And they taste like you swiped them from a restaurant chef who’s been making them for 30 years in a cast iron skillet older than your dad.
No fancy tricks. No hard-to-find ingredients. Just potatoes, a little elbow grease, and a whole lotta flavor.
Why Everyone’s Obsessed with These Smashed Potatoes
You know how most potatoes are just… fine? These are not that.
These little guys are smashed flat, drizzled with olive oil, seasoned with garlic and fresh rosemary, and roasted until the edges get ridiculously crispy. The center stays buttery and soft. You don’t even need a dipping sauce (but if you want one, I got you—more on that later).
Oh—and they just happen to be gluten-free. Naturally. No weird flour blends or substitutes. Just real, whole food.
This recipe is simple enough for a Tuesday but classy enough to put next to your Thanksgiving turkey. It’s flexible, forgiving, and a guaranteed hit every time.
Serve Them Hot and Watch Them Vanish
Smashed potatoes are best eaten hot, straight from the pan. They’re amazing solo, but even better with a simple dip.
My go-to dipping sauces:
Garlic aioli (use mayo + grated garlic + lemon juice)
Sour cream + chives
Ranch, but make it fancy (add dill, lemon, and cracked pepper)
Spicy ketchup (yes, seriously)
These also make a killer base for loaded smashed potatoes—just sprinkle with shredded cheese and crumbled bacon after roasting. Or serve with fried eggs and call it breakfast. No rules.
My Personal Tip for Leftovers (If You Somehow Have Any)
Store leftovers in an airtight container in the fridge. They’ll keep for 3–4 days.
To reheat, skip the microwave. Throw them in a skillet with a little oil or pop them in the oven at 400°F for 10 minutes. They’ll crisp right back up. Breakfast potatoes, solved.
One More Thing…
These smashed potatoes aren’t trying to be fancy. They’re just good. Honest. Comforting. They remind me of late summer dinners on the porch, rosemary growing wild in the yard, and everyone grabbing seconds before I even sat down.
That’s what I love about food. Especially food that just happens to be gluten-free, without trying too hard.
Make them once. Then make them again next weekend, and the one after that. You won’t get tired of them—I haven’t.
And if you do end up bringing them to a potluck, don’t be surprised when someone pulls you aside and asks for the recipe. You’ll just smile and say, “They’re easier than they look.”
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Gluten-Free Smashed Potatoes with Rosemary
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Crispy on the outside, buttery soft on the inside—these gluten-free smashed potatoes are roasted with garlic and fresh rosemary for flavor that tastes way fancier than the effort it takes. Made with simple, fresh ingredients you can find anywhere in the U.S., this is the ultimate crowd-pleasing side dish that just happens to be naturally gluten-free.
Ingredients
Here’s the grocery list:
1.5 lbs baby Yukon gold potatoes (the smaller, the better—look for the ones about golf ball-sized)
3 tablespoons extra virgin olive oil (use your good bottle here, not the dusty one in the back of the pantry)
4 garlic cloves, minced or grated
2 tablespoons chopped fresh rosemary
Flaky sea salt (like Maldon, if you’ve got it)
Fresh cracked black pepper
Optional: parmesan, red pepper flakes, or lemon zest
Instructions
Step 1: Boil the Potatoes
Bring a big pot of salted water to a boil. Drop in your potatoes whole (skins on, always) and boil them until they’re fork-tender—about 15–20 minutes.
You want them soft enough to smash but not falling apart like mashed potatoes.
Step 2: Drain + Dry
Drain the potatoes and let them steam-dry for 5–10 minutes in the colander. This is key. Wet potatoes don’t crisp—they steam. You want crispy. Trust me.
While they’re drying, preheat your oven to 450°F.
Step 3: Smash Time
Grab a large baking sheet. Drizzle a little olive oil on it so nothing sticks.
Place the potatoes spaced out on the sheet. Then—my favorite part—smash each one gently with the bottom of a glass or mug. Not too hard. You want them to crack and flatten, but still hold together. About ½ inch thick is perfect.
Step 4: Add Flavor
Mix your olive oil, minced garlic, and chopped rosemary in a bowl.
Spoon or brush this garlicky, herby oil over each potato. Don’t be stingy.
Then sprinkle with salt and pepper. Use flaky sea salt if you can—it gives you that salty-crunchy punch.
Optional flavor boosters:
Grated parmesan on top for a cheesy crunch
A little lemon zest for brightness
Red pepper flakes for a tiny kick
Step 5: Roast ‘Em
Roast at 450°F for 25–30 minutes, or until the edges are dark golden and crispy. Keep an eye on them—every oven is a little different.
If they’re not crispy enough, turn on the broiler for the last 2–3 minutes. But don’t walk away. They go from golden to burnt real fast.
Notes
Smaller potatoes work best for smashing—Yukon golds are ideal.
Letting them dry fully before roasting is the secret to crispy edges.
Optional toppings like parmesan, lemon zest, or red pepper flakes can boost flavor.
These reheat great in a skillet or oven—skip the microwave.
Dipping sauces are optional but highly recommended.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 230
- Sugar: 1g
- Sodium: 260mg (depends on salt used)
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
