Rosemary-Sumac Smashed Potatoes

5 from 1 vote
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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.Rosemary smashed potatoes on a platter with roasted garlic dip

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.Rosemary smashed potato being dipped in a bowl of roasted garlic dip

The Ingredients

  • 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 1/2 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. 

The Directions

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.Garlic cloves wrapped in a piece of foil

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.Small gold potatoes being tossed in oil and spices in a large bowl

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.Smashed potatoes being roasted on a rimmed baking sheet

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!Roasted garlic dip being mixed in an orange bowl

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.

Serving Suggestions

These rosemary smashed potatoes are incredibly versatile in terms of dinner pairings. Here are a few suggestions:

Crispy smashed potatoes on a platter stacked on one another

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!

5 from 1 vote

Rosemary-Sumac Smashed Potatoes with Roasted Garlic Dip

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.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Equipment

  • Large pot
  • Rimmed baking sheet
  • Mixing bowls

Ingredients  

  • 3 garlic cloves, unpeeled
  • 1/4 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 1/2 tsp. kosher salt, divided
  • 1/2 tsp. cracked black pepper
  • 1/2 cup sour cream or plain full-fat Greek yogurt
  • 1 Tbsp. tahini
  • 1 Tbsp. fresh lemon juice
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Instructions 

  • 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 1/4 cup olive oil, rosemary, sumac, remaining 1/2 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.)

Notes

While the dip can be made ahead, the potatoes are best enjoyed fresh!

Nutrition

Serving: 0.25of recipe | Calories: 305kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 3.5g | Sodium: 780mg | Fiber: 5g | Sugar: 2g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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1 Comment

  1. Amanda L says:

    5 stars
    So good! We loved the rosemary sumac combination and how the edges got crispy. Making these again tonight!!!