Rosemary-Sumac Smashed Potatoes with Roasted Garlic Dip will become an instant favorite. Crispy roasted potatoes paired with a rich, creamy sauce with bright notes of sumac and herby undertones.
While there are many ways to prepare the humble potato, the beauty of a smashed potato truly reigns supreme.
This method involves boiling, smashing, and then roasting. Much like my reader-favorite Paprika-Parmesan Smashed Potatoes, the result is impossibly crispy potatoes without the need to deep fry.
The flavor combination for this recipe is one of my all-time favorites. While rosemary is a classic herb pairing for potatoes, the sumac adds delightfully tangy notes.
While the potatoes themselves are beyond delicious, the roasted garlic dip is what really elevates them. A simple mix of garlic, sour cream, tahini, and lemon creates a downright addictive dip.
How to Make Rosemary Smashed Potatoes
The combination of herbs, spices, and a garlicky dip really bring the humble potato to life.
You also won't believe how crispy the potatoes get for being roasted rather than deep-fried.
- Potatoes: I prefer using baby yellow potatoes for this recipe because they come out especially creamy – almost buttery – in the center. Look for potatoes that are uniform in size and no more than 2 inches in diameter.
- Oil: You'll need to use a fair amount of olive oil to encourage optimal browning/crisping. Alternatively, you can use avocado oil.
- Garlic: The secret to the most divine garlic aioli is to roast the garlic first. You'll do this while the potatoes roast so it barely feels like an extra step.
- Sumac: Bright and tangy, this vibrant Middle Eastern spice pairs exceptionally well with garlic and lemon.
- Rosemary: A classic herb component for potatoes, rosemary adds earthy undertones.
- Sour cream: I use Good Culture brand, which comes equipped with gut-healthy probiotics. Alternatively, you can use plain full-fat Greek yogurt.
- Lemon: The juice of ½ lemon cuts through the richness of the sour cream with bright top notes.
- Tahini: Optional, however I love the bitter, nutty notes it adds to the garlic dip.
Step 1: Roast Garlic
Preheat oven to 450ºF.
Place garlic cloves in a piece of a foil and drizzle with 1 tsp. olive oil. Wrap the garlic in the foil and place in the oven once it preheats. Continue roasting garlic while you boil the potatoes.
Step 2: Boil Potatoes
Place the potatoes in a large pot, and cover them with one inch of cold water. Add 2 teaspoons salt and bring to a boil. Once the water is boiling, set the timer for 15 minutes.
At this point, the potatoes should be just past fork-tender. Drain potatoes.
In a large bowl, combine olive oil, rosemary, sumac, salt, and pepper. Add hot potatoes to mixture and let sit for 15 minutes, tossing occasionally.
Step 3: Roast Potatoes
Arrange potatoes on baking sheet, making sure to leave about 2 inches of space in between each one.
Use the bottom of a measuring cup or a potato masher to gently “smash” each potato down until it is around ½-inch thick. Brush remaining oil and herb mixture evenly over tops of potatoes.
Roast potatoes for 20 to 25 minutes. Broil for the final 2 to 3 minutes for extra crispiness.
Step 4: Prepare Roasted Garlic Dip
Remove garlic from peels and use the prongs of a fork to throughly mash into a paste. Add to a bowl along with sour cream, tahini, lemon juice, and cracked black pepper; mix well.
Serve rosemary smashed potatoes with garlic dip!
Expert Tips for Making Smashed Potatoes
- Use the same size potatoes. This will encourage even cooking.
- Salt your water. Make sure to sufficiently salt the water you boil the potatoes in. 2 teaspoons may seem like a lot, but this is their only chance for seasoning to really penetrate the skin.
- Don't skimp on the oil. Optimal oil is the key for encouraging browning and crisping! This is why it's important to oil both the baking sheet and tops of the potatoes.
- Roast at a high temperature. I've seen some recipes suggest 400-425ºF for roasting, however I much prefer the browning and crisping achieved in a 450ºF oven.
These rosemary smashed potatoes are incredibly versatile in terms of dinner pairings. Here are a few suggestions:
- Salad: A hearty salad can join forces with crispy potatoes to make a complete meal. I suggest this Arugula Goat Cheese Salad with Honey Mustard or Wedge Salad with Chickpeas and Avocado Ranch.
- Meatloaf: There's nothing more comforting than a meatloaf + potato duo. I suggest my reader-favorite Vegan Meatloaf or these adorable vegetarian BBQ Mini Meatloaves.
- Grilled Meat or Fish: Try my Greek-Marinated Shrimp Skewers or Slow-Roasted Salmon for a crowd-pleasing meal.
More Roasted Potato Recipes to Try:
Paprika-Parmesan Smashed Potatoes with Garlic Aioli
Maple-Pecan Roasted Sweet Potatoes
Roasted Sweet Potatoes with Chili Glaze
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates!
Rosemary-Sumac Smashed Potatoes with Roasted Garlic Dip
- Large pot
- Rimmed baking sheet
- Mixing bowls
- 3 garlic cloves, unpeeled
- ¼ cup plus 1 tsp. extra-virgin olive oil, divided
- 1.5 lbs. baby yellow potatoes
- 2 Tbsp. finely chopped fresh rosemary
- 1 Tbsp. ground sumac
- 2 ½ tsp. kosher salt, divided
- ½ tsp. cracked black pepper
- ½ cup sour cream or plain full-fat Greek yogurt
- 1 Tbsp. tahini
- 1 Tbsp. fresh lemon juice
- Preheat oven to 450ºF.Place garlic cloves in a piece of a foil and drizzle with 1 tsp. olive oil. Wrap the garlic in the foil and place in the oven once it preheats. Continue roasting garlic while you prepare the potatoes.Place the potatoes in a large pot, and cover them with one inch of cold water. Add 2 teaspoons salt and bring to a boil. Once the water is boiling, set the timer for 15 minutes.At this point, the potatoes should be just past fork-tender. Drain potatoes.
- In a large bowl, combine remaining ¼ cup olive oil, rosemary, sumac, remaining ½ tsp. salt, and black pepper. Add hot potatoes to mixture and let sit for 15 minutes, tossing occasionally.Arrange potatoes on a baking sheet, making sure to leave about 2 inches of space in between each one.Use the bottom of a measuring cup or a potato masher to gently “smash” each potato down until it is around ½-inch thick. Brush any of the remaining oil mixture from the bowl over the potatoes.Roast potatoes for 20 to 25 minutes. Broil for the final 2 to 3 minutes for extra crispiness. *During the final 10 minutes of roasting, remove garlic from oven.
- Remove garlic from peels and place on a cutting board. Use the prongs of a fork to throughly mash garlic into a paste. Add to a bowl along with sour cream, tahini, and lemon juice; mix well.Transfer smashed potatoes to a serving platter and serve alongside dip. (I like to drizzle a little extra olive oil over the dip before serving, along with a grind of cracked black pepper.)
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