It’s been a buttery week.
I won’t complain — rosemary buttered smashed potatoes are my kind of comfort food. The combination of crispy edges, tender centers and a spoonful of creamy burrata makes this an instant favorite.
This really is my new go-to side dish. It’s elegant enough for a holiday table yet simple and satisfying year-round — even in summer when you want something comforting but not fussy.
I first discovered smashed potatoes thanks to a popular recipe years ago, and I’ve adapted the idea many times. This version uses small red, purple and golden potatoes tossed in rosemary-infused butter and finished with the silkiest cheese out there: burrata.
I’m utterly obsessed.
The beauty of this dish is how easy it is: parboil the potatoes until just tender, gently smash them, drizzle with olive oil and seasonings, then roast until golden and crispy. While they roast, melt butter with fresh rosemary and spoon it over the potatoes as soon as they come out of the oven. Finish each potato with torn pieces of burrata so the cheese melts into creamy ribbons.
Steps at a glance:
- Parboil potatoes until just fork-tender.
- Lightly smash them so they stay in one piece.
- Coat with olive oil, salt, pepper and garlic powder.
- Roast until edges are golden and crispy.
- Stir chopped rosemary into melted butter and drizzle over the hot potatoes.
- Top with torn burrata and serve immediately.
It’s ridiculously simple and wildly delicious — the kind of side dish that gets rave reviews from everyone at the table.
Buttered Rosemary Smashed Potatoes with Burrata.
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Ingredients
- 3 tablespoons olive oil
- 2 pounds medium potatoes (red, purple or golden)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 6 tablespoons salted butter
- 2 teaspoons chopped fresh rosemary
- 1 large (or 2 small) balls of burrata
Instructions
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Preheat oven to 450°F (230°C).
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Place potatoes in a large pot and cover with cold water. Bring to a boil, then simmer until just fork-tender. Drain and let cool slightly.
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Brush a baking sheet with 1 1/2 tablespoons olive oil. Arrange the potatoes on the sheet and gently smash each one with a fork or masher so they remain in one piece. Drizzle the remaining oil over the potatoes and season with salt, pepper and garlic powder. Roast for 25–30 minutes, until golden and crispy.
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While the potatoes roast, melt the butter and stir in the chopped rosemary.
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When potatoes are done, drizzle each with rosemary butter and top with pieces of burrata. Serve immediately so the cheese melts into soft, creamy ribbons.
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Want to add bacon? Go for it — crispy bacon would be a delicious finishing touch.