Mashed Potato Rosemary Crisps

If life gives you leftover mashed potatoes, make these Mashed Potato Rosemary Crisps! Being gluten-free and paleo, they make for the perfect crowd-pleasing accompaniment for a classic Sunday Roast – but these also taste delicious as a little savory snack! Season them with any herbs or cheese you want.

This mashed potato rosemary crisps recipe is a perfect side to any comfort food meal and one of the best ways to use up leftover mashed potatoes! These are like potato chips but with a delicate crunchy outside and a soft tender inside, flavored with fresh rosemary and Parmesan cheese. 

A few years ago, I planned a cooking class for a comfort food menu. It was one of those cold cold winters where everyone was saying they just wanted to stay indoors and have soup everyday and these mashed potato rosemary crisps were one of the first recipes that came to my mind.

Why you need to try these Mashed Potato Rosemary Crisps: 

Guys, this recipe is ridiculously easy and totally customizable. The base for these mashed potato crisps is leftover mashed potatoes, and you can season these with any herbs, cheeses and spices you like. Think garlic, scallions, green peas or any finely grated veggie.

Also, it does not matter whether you prefer your mashed potatoes with cream, milk or butter —everything works in this easy recipe! The only unusual addition to your mashed potato is 1 egg. It’s that simple.

While I do like to add some grated Parmesan and fresh herbs, you can go with any seasoning that appeals to you just as long as you make your mashed potatoes somewhat on the dry side.

How to make Mashed Potato Rosemary Crisps:

Once you got your mashed potatoes ready, stir in the egg, mix well, and place the mixture in a piping bag (or a ziplock bag, and cut a bit off one of its corners) and start piping rounds of mashed potatoes onto a parchment-lined baking sheet.

And there you go – crispy golden mashed potato rosemary crisps with a soft center that almost melts in your mouth. The beauty of a simple side like this is that it’s completely gluten free and paleo friendly too.

If you’d ask me, I would say- make these mashed potato crisps today and serve them with my killer grilled steak with rosemary lemon butter and, man,  are you going to enjoy!!:)

Tips for success:

• If you don’t like the taste of eggs in your food, you’ll want to add the grated parmesan cheese and fresh herbs to completely mask that flavor.
• You can kick up the spice level and really make these more like an Indian style potato and veggie crisp, or add garlic, scallions, baby spinach and feta cheese for a Greek feel..the possibilities are endless!
• Keep your mashed potatoes on the starchy and dry side. That way, they will hold their shape better.

4.67 from 3 votes

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Mashed Potato Rosemary Crisps

If life gives you leftover mashed potatoes, make these Mashed Potato Rosemary Crisps! Being gluten-free and paleo, they make for the perfect crowd-pleasing accompaniment for a classic Sunday Roast - but these also taste delicious as a little savory snack! Season them with any herbs or cheeses you want. 

Course side, Snack

Cuisine American

Keyword baked potato and parmesan crisps, mashed potato crisps, potato crisps with rosemary

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8

Calories 231 kcal

Author Mahy

Ingredients

• 5 large russet potatoes (or any type you prefer), peeled, cut up and boiled to make about 6 cups depending on the size of your potatoes
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 3 tablespoons chopped fresh rosemary leaves
• 2 tablespoons unsalted butter
• 1/4 - 1/3 cup cream (or milk, any fat percentage)
• 1 egg
• 1/3 cup freshly grated Parmesan cheese and extra for sprinkling

Instructions

1. Preheat the oven to 400 degrees F.
2. Mash the boiled potatoes with salt, pepper, butter and cream (or milk) until smooth (or leave it chunky if you prefer). Then add in the fresh rosemary, egg and cheese and mix them in.

3. Put the mashed potato mixture into a piping bag and pipe rounds of potatoes on a parchment-lined baking sheet.

4. The size, shape and height (thickness) of the potato round is completely up to you—from thin and flat to thick and high, big or small, rounds or rectangles or any shape will work.
5. Sprinkle the tops with extra parmesan cheese and bake the potatoes for 25-40 minutes (depending on the size and thickness) until crisp on the outside and slightly golden in color

Recipe Notes

• If you don't like the taste of eggs in your food, you’ll want to add the grated parmesan cheese and fresh herbs to completely mask that flavor.
• You can kick up the spice level and really make these more like an Indian style potato and veggie crisp, or add garlic, scallions, baby spinach and feta cheese for a Greek feel..the possibilities are endless!
• Keep your mashed potatoes on the starchy and dry side. That way, they will hold their shape better.

Nutrition Facts

Mashed Potato Rosemary Crisps

Amount Per Serving

Calories 231 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 30mg10%

Sodium 231mg10%

Potassium 969mg28%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 1g1%

Protein 7g14%

Vitamin A 150IU3%

Vitamin C 13.1mg16%

Calcium 82mg8%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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