Preheat your oven to 450 degrees F. This high temperature is crucial for achieving that perfect crispy texture on the potatoes.
In a large pot, place the potatoes and cover them with cold water. Bring the water to a boil and simmer until the potatoes are just barely fork-tender—this usually takes about 15 to 20 minutes. You want them soft enough to smash but not falling apart.
Once tender, strain the potatoes and let them cool slightly. This will make them easier to handle and prevent burns.
While the potatoes cool, brush a baking sheet with 1 and 1/2 tablespoons of olive oil. This helps to achieve a nice crisp on the potatoes when roasting.
Place the cooled potatoes on the baking sheet. Using a fork or a potato masher, gently smash each potato once while keeping them in one piece. This creates surface area for crisping!
Drizzle the remaining olive oil over the smashed potatoes. Sprinkle with salt, pepper, and garlic powder. Make sure they’re well-seasoned!
Now, place the baking sheet in the preheated oven and roast the potatoes for 25 to 30 minutes. You want them golden brown and crispy—keep an eye on them!
While the potatoes are roasting, melt the butter in a small saucepan over low heat. Stir in the chopped rosemary until fragrant, about a minute.
Once the potatoes are beautifully golden and crispy, drizzle each one with the rosemary butter. The aroma will be intoxicating at this point!
Finally, top each smashed potato with a piece of burrata cheese. The warmth of the potatoes will slightly melt the cheese, creating a creamy topping that’s simply divine.
