Name: Cranberry and Rosemary Butter Smashed Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 pounds baby Yukon Gold potatoes (about 1½-2 inches in diameter); 1 tablespoon kosher salt, plus more for seasoning; 8 tablespoons (1 stick) unsalted butter, softened; 2 tablespoons fresh rosemary, finely chopped; ½ cup fresh cranberries, finely chopped; 2 cloves garlic, minced; 1 tablespoon honey; Freshly ground black pepper; 3 tablespoons olive oil; Flaky sea salt, for serving; 2 tablespoons fresh parsley, chopped (optional, for garnish)

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The holiday table deserves sides that can hold their own next to the showstopping main course.

These Cranberry and Rosemary Butter Smashed Potatoes deliver exactly that—crispy edges, creamy centers, and a festive flavor profile that turns the humble spud into something worthy of celebration.

The addition of tart cranberries and fragrant rosemary transforms what could be an ordinary side into one that guests remember long after the meal ends.

Why You’ll Love This Recipe

The double-cooking method creates the ultimate texture contrast—ultra-crispy exteriors with creamy, tender centers that simply can’t be achieved any other way.

The combination of rosemary and cranberry offers both visual appeal and a perfect flavor balance of savory, herbaceous notes with bright, tart bursts.

These potatoes can be partially prepared in advance, making them ideal for holiday meals when timing and oven space are at a premium.

Unlike many holiday sides, these potatoes actually improve with a brief rest, giving you flexibility when coordinating multiple dishes.

Most importantly, they deliver impressive results with relatively simple techniques, proving that sometimes the most memorable dishes come from thoughtful preparation rather than complicated methods.

Ingredients

2 pounds baby Yukon Gold potatoes (about 1½-2 inches in diameter)
1 tablespoon kosher salt, plus more for seasoning
8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons fresh rosemary, finely chopped
½ cup fresh cranberries, finely chopped
2 cloves garlic, minced
1 tablespoon honey
Freshly ground black pepper
3 tablespoons olive oil
Flaky sea salt, for serving
2 tablespoons fresh parsley, chopped (optional, for garnish)

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Instructions

Place the baby potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of kosher salt to the water.

Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender but not falling apart, about 15-20 minutes.

While the potatoes are cooking, prepare the cranberry-rosemary butter. In a medium bowl, combine the softened butter, chopped rosemary, minced garlic, chopped cranberries, honey, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.

Mix thoroughly until all ingredients are evenly incorporated throughout the butter. Set aside at room temperature.

Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper.

When the potatoes are tender, drain them thoroughly in a colander and let them steam dry for about 5 minutes.

Transfer the potatoes to the prepared baking sheet, spacing them evenly apart to allow for spreading.

Using the bottom of a measuring cup or a glass, gently press down on each potato to flatten it to about ½-inch thickness. The potatoes should crack and split but remain mostly intact.

Brush or drizzle the olive oil over the smashed potatoes, ensuring each one is well coated.

Season generously with kosher salt and freshly ground black pepper.

Roast in the preheated oven for 20-25 minutes until the edges are crispy and golden brown.

Remove the baking sheet from the oven and immediately place a small dollop (about 1-2 teaspoons) of the cranberry-rosemary butter on top of each hot potato.

Return to the oven for an additional 2-3 minutes, just until the butter is melted and beginning to bubble slightly.

Remove from the oven and let cool for 2-3 minutes before transferring to a serving platter.

Garnish with flaky sea salt and chopped fresh parsley if desired.

Serve warm, making sure each serving includes the melted butter and cranberries that may have fallen onto the baking sheet.

Make-Ahead Options

You can boil and smash the potatoes up to 24 hours ahead of time. Store them covered in the refrigerator on the baking sheet.

The cranberry-rosemary butter can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before using.

When ready to serve, simply roast the pre-smashed potatoes as directed, adding an extra 5-7 minutes to the cooking time if starting with cold potatoes.

Storage and Reheating

These potatoes are best enjoyed fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place the potatoes on a baking sheet in a 375°F oven for 10-15 minutes until warmed through and crispy again. Avoid microwaving as it will make the potatoes soggy.