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Garlicky Rosemary Smashed Potatoes

Updated: Mar 12, 2020


Potatoes Boiled and Smashed to Perfection with Garlic Infused Oil and Spices

This is officially my new favorite recipe and I already cannot wait to make these taters again! I developed this recipe as an option for my IBS clients, but these low FODMAP potatoes that are crispy on the outside and melt-in-your-mouth soft on the inside are sure to be a hit at the table - even if you do not need to follow a low FODMAP diet! Fun fact - you can enjoy garlic infused oil if you are following the low FODMAP diet because the FODMAPs are not fat soluble, meaning the fructans in garlic cannot leach into the oil. Exciting, right?! Also, they're so simple and require only a few ingredients. I hope you and your family love these garlicky rosemary smashed potatoes as much as we do!

*Note: The following blog contains affiliate links, meaning I will make a commission if a purchase is made using that link at no additional cost to you. I never promote a product that I do not truly love on my website and all opinions are my own.

Ingredients (serves 2):

16 oz potatoes (I used the "teeny tiny potatoes" from Trader Joe's, although you can use any small potato - I like the gold variety! Very small potatoes will be crispier.)

2 Tbsp garlic infused oil (I like to use Fody Foods Garlic Infused Oil)*

1 tsp rosemary

1/4 tsp salt

1/4 tsp ground black pepper

Nonstick cooking spray

*Affiliate link


  1. Preheat oven to 450 degrees Fahrenheit.

  2. Wash potatoes thoroughly and rub dry with paper towel. Place potatoes in a large pot and completely cover with water. I added a sprinkle of additional salt to the pot, as well. Bring water to a boil and allow potatoes to cook in the boiling water for about 20 minutes, until they are fork tender. Once cooked, drain the potatoes and pat dry (be careful - potatoes will be hot!)

  3. Spray a large baking sheet with nonstick spray. I recommend baking the potatoes directly on the baking sheet (not on aluminum foil) to allow them to get extra crispy on the outside. Transfer the potatoes to the baking sheet.

  4. Using a fork, press down on each potato until it smashes and the inside slightly oozes out. However, be careful not to press too hard or the potato will break completely.

  5. Drizzle the oil over the potatoes, then sprinkle the spices so they are evenly distributed.

  6. Bake in the oven for about 15-20 minutes, until crispy and browned on the outside. Serve immediately.

Nutritional Analysis Per Serving:

Calories 289 calories, Total Fat 14 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrates 40 g, Fiber 3 g, Protein 5 g, Sodium 291 mg, Calcium 32 mg

* I recommend choosing certified gluten free items for all ingredients if all possible sources of cross-contact need to avoided, such as in the case of celiac disease.


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