Roasted Garlic and Rosemary Smash Browns

When we were in Vegas for Céline Dion last spring, we had breakfast at a really cute place in the Mirage called Pantry. This place was so good, we ate there twice. I had chicken and waffles, Fatima had French toast, and we shared a side of smash browns.

The smash browns were exactly what we needed at breakfast. Our flight the night before had been delayed and we landed around two in the morning. By the time we got to the hotel, checked in, and jumped in bed it was four in the morning. Our son was just 10 months at the time, so our internal clocks had us waking up early. We were wide awake at eight in the morning. In addition, we were a few timezones over and we had no concept of time throughout the trip. When we passed Pantry, it looked like it oozed comfort food. So we jumped in line.

Roasted Garlic and Rosemary Smash Browns

These smash browns were flavorful, homey, and had a perfect balance of textures (soft and crunchy). They were so yummy, we wanted to make them when we got home. Smash browns are very similar to hash browns. Except these are smashed potatoes that get thrown in the oven to crisp.

Smash Browns are very easy to make. The first time we made them we added cheese. Although yummy, the cheese didn’t quite melt the way we wanted it to. Maybe it was the cheese or the way we prepped them, but it wasn’t what we expected. The second time we made these smash browns, we kept it simple. We let the herbs, oil, garlic, and the oven do the heavy lifting.

Use baby potatoes; gold, white, or red, your flavor choice. We made smash browns with both gold and red potatoes but found red to be the sturdiest when smashing them. You’ll boil the potatoes first, but don’t overdo it. You will need to smash them and you don’t want mushy potatoes. Just use the back of a spatula, spoon or mason jar to flatten them.

In terms of flavor and herbs, we used rosemary and thyme (hello fall). With some crushed garlic over each one, every bite is super savory. These make a wonderful side at brunch, especially if it’s boozy.

Print Recipe

Roasted Garlic and Rosemary Smash Browns

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Brunch – American

Serves: 4-6

Prep Time: 20 minutes – Cooking Time: 1 hour – Total Time: 1 hour 20 minutes

Ingredients

• 10 baby red potatoes (or gold) - figure each person may eat 2-4 small potatoes
• 1/4 cup olive oil
• 2 sprigs of rosemary, leaves chopped finely
• 1 tbsp thyme
• 6 cloves of garlic, crushed
• Salt
• Pepper

Instructions

1

Boil the red potatoes in a large pot for about 20-25 minutes or until a sharp knife can go right through. Don't over boil them!

2

Preheat the oven to 350 degrees.

3

Once the potatoes are done, drain and set on paper towels.

4

Using a spatula, bottom of a mason jar, or something, press down on each potato until slightly flattened or 'smashed'.

5

Season generously with salt and pepper.

6

Drizzle potatoes with olive oil.

7

Pick up each potato to let the olive oil go under each one.

8

Sprinkle with rosemary and thyme.

9

Spread crushed garlic on the tops of the potatoes.

10

Bake in the oven for 40 minutes or until they look crispy.

11

Remove from the oven and serve hot.