Cherokee Tribal Food Distribution Program

Garlic-Rosemary Smashed Potatoes

Garlic-Rosemary Smashed Potatoes

Take your ᏄᎾ(nu-na) potatoes to the next level with this recipe for Garlic-Rosemary Smashed Potatoes.
No mix-master necessary, simply boil your potatoes, make a few “smashes” and then let the oven do the rest of the work for you. By baking the potatoes in ramp salt, fresh garlic, and rosemary (which if planted in your garden, can normally survive the winter in North Carolina) you will surely enjoy this delicious and flavorful rendition of smashed potatoes.
Looking for a protein to go with this side dish? These smashed potatoes would be a perfect accompaniment to our recipe for Pan-Seared Walleye.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 146 kcal


  • 1 lb baby potatoes halved
  • 2 tbsp olive oil extra virgin, divided
  • 3 cloves garlic
  • 1 tsp rosemary chopped
  • ½ tsp salt or ramp salt
  • ¼ tsp pepper ground


  • Preheat oven to 425 degrees F. Place a large rimmed baking sheet in the oven to preheat.
  • Boil potatoes for 6-8 minutes.
  • Meanwhile, combine 1 1/2 tablespoons oil, garlic, rosemary, salt and pepper in a small bowl.
  • Brush the hot baking sheet with the remaining 1/2 tablespoon oil. Place the potatoes on the pan, skin-side up, and smash with the bottom of a jar or smooth side of a meat mallet. Drizzle with the garlic oil.
  • Roast until browned on the bottom, about 15 minutes.


Amount per serving
calories   146
total fat   3.4g   4%
saturated fat    1g   5%
cholesterol   42mg   14%
sodium   79mg   3%
total carbohydrates    18.9g   6%
dietary fiber    2g    8%
total sugars   1.5g
protein    2.3g   5%
vitamin A   14IU
vitamin C   10.5mg   18%
calcium 16.8mg   2%
folate   20.7mcg   5%
iron   0.9mg   5%
magnesium   25.9mg    9%
potassium   528.1mg   15%
sodium   311.5mg   13%
thiamin   0.1mg   10%
Keyword Potatoes

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