Crispy Smashed New Potatoes with Rosemary & Garlic

Creamy-centered, shatter-crisp potatoes that soak up the chicken's lemon-herb pan juices.

⏱ 45 min · easy · 🍽 serves 4

Ingredients

• 1.5 lb (700 g) small new potatoes, similar size
• 2 tbsp kosher salt, for the boiling water
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter, melted
• 4 garlic cloves, thinly sliced
• 2 tsp fresh rosemary, finely chopped, plus 2 whole sprigs
• Flaky sea salt and freshly cracked black pepper
• 1 tbsp finely chopped flat-leaf parsley
• Finely grated zest of 1/2 lemon

Steps

1. Heat oven to 450°F (230°C) and set a heavy rimmed sheet pan on the middle rack to preheat.
2. Place potatoes in a pot, cover with cold water by 2 inches, add the kosher salt, and bring to a boil. Simmer 15–18 minutes, until a paring knife slides in with no resistance.
3. Drain well and let the potatoes steam-dry in the colander for 5 minutes — dry skins are the key to crackle.
4. Pull the hot pan from the oven, add 2 tbsp of the olive oil, and swirl. Arrange potatoes with space between them and smash each to about 1/2-inch thick with the bottom of a measuring cup or a small skillet.
5. Brush the tops with the melted butter and remaining 1 tbsp oil, season generously with flaky salt and pepper, and tuck the rosemary sprigs among them.
6. Roast 20 minutes undisturbed. Scatter the sliced garlic and chopped rosemary over the potatoes and roast 8–10 minutes more, until the edges are deep golden and lacy and the garlic is toasted, not scorched.
7. Discard the rosemary sprigs. Finish with lemon zest, parsley, and another pinch of flaky salt; serve immediately while the edges are still shattering-crisp.