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Petite Yukon Gold potatoes par-steamed and smashed, roasted at high heat with foaming garlic butter, flaky Maldon sea salt, and aromatic rosemary.
Yield: 4 side servings • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
Preheat oven to 425°F (220°C). Place whole baby potatoes in a pot of cold salted water, bring to boil, and cook 12 minutes until tender when pierced with a knife.
Drain potatoes well and transfer to a large rimmed baking sheet. Using the bottom of a heavy drinking glass, gently press down to smash each potato flat without tearing it apart.
Whisk olive oil, melted butter, minced garlic, and rosemary together in a small bowl. Drizzle evenly over the smashed potatoes.
Roast at 425°F for 20 to 25 minutes until potato bottoms and jagged edges are intensely golden brown and crispy.
Finish with flaky sea salt and cracked pepper. Serve piping hot directly from the pan.
Recipes to Cook • Drinks to Sip
Petite Yukon Gold potatoes par-steamed and smashed, roasted at high heat with foaming garlic butter, flaky Maldon sea salt, and aromatic rosemary.
Preheat oven to 425°F (220°C). Place whole baby potatoes in a pot of cold salted water, bring to boil, and cook 12 minutes until tender when pierced with a knife.
Drain potatoes well and transfer to a large rimmed baking sheet. Using the bottom of a heavy drinking glass, gently press down to smash each potato flat without tearing it apart.
Whisk olive oil, melted butter, minced garlic, and rosemary together in a small bowl. Drizzle evenly over the smashed potatoes.
Roast at 425°F for 20 to 25 minutes until potato bottoms and jagged edges are intensely golden brown and crispy.
Finish with flaky sea salt and cracked pepper. Serve piping hot directly from the pan.
Per serving (1 serving (4 side servings))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
Petite Yukon Gold potatoes par-steamed and smashed, roasted at high heat with foaming garlic butter, flaky Maldon sea salt, and aromatic rosemary.
Yield: 4 side servings • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
Preheat oven to 425°F (220°C). Place whole baby potatoes in a pot of cold salted water, bring to boil, and cook 12 minutes until tender when pierced with a knife.
Drain potatoes well and transfer to a large rimmed baking sheet. Using the bottom of a heavy drinking glass, gently press down to smash each potato flat without tearing it apart.
Whisk olive oil, melted butter, minced garlic, and rosemary together in a small bowl. Drizzle evenly over the smashed potatoes.
Roast at 425°F for 20 to 25 minutes until potato bottoms and jagged edges are intensely golden brown and crispy.
Finish with flaky sea salt and cracked pepper. Serve piping hot directly from the pan.
Recipes to Cook • Drinks to Sip
Petite Yukon Gold potatoes par-steamed and smashed, roasted at high heat with foaming garlic butter, flaky Maldon sea salt, and aromatic rosemary.
Preheat oven to 425°F (220°C). Place whole baby potatoes in a pot of cold salted water, bring to boil, and cook 12 minutes until tender when pierced with a knife.
Drain potatoes well and transfer to a large rimmed baking sheet. Using the bottom of a heavy drinking glass, gently press down to smash each potato flat without tearing it apart.
Whisk olive oil, melted butter, minced garlic, and rosemary together in a small bowl. Drizzle evenly over the smashed potatoes.
Roast at 425°F for 20 to 25 minutes until potato bottoms and jagged edges are intensely golden brown and crispy.
Finish with flaky sea salt and cracked pepper. Serve piping hot directly from the pan.
Per serving (1 serving (4 side servings))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
