Rosemary Garlic Butter Smashed Potatoes
User Reviews
4.8
Rosemary Garlic Butter Smashed Potatoes
Description
Rosemary Garlic Butter Smashed Potatoes bring together small red potatoes cooked until tender, then smashed to expose their interiors for maximum crispiness. The potatoes are tossed in a warm butter sauce infused with minced garlic and fresh rosemary, along with salt and freshly ground black pepper, which enhances their natural flavors. Baking at a high temperature finishes them with a crisp, golden exterior while maintaining a soft center.
The recipe relies on careful boiling just until the potatoes are fork-tender but still firm enough to handle smashing, allowing for a satisfying texture. The infused butter adds a rich aroma and flavor that infuses the potatoes during baking, with the garlic and rosemary contributing earthy and slightly pungent herbal notes.
These smashed potatoes make a versatile side dish suitable to accompany grilled meats, poultry, or roasted vegetables. The recipe suggests additional herbs like parsley or thyme can be substituted and cheese such as Parmesan or cheddar may be sprinkled over to vary the flavor.
To prevent garlic from burning, watch the potatoes closely during baking, and seasoning with additional salt and pepper after baking allows for tasting adjustments. The flexibility in herb choice and addition of cheese encourages tailoring the dish to suit personal preferences or menus.
Ingredients
- 1 ½ pounds red potato small
- 3 tablespoons butter (I use salted butter)
- 1 large clove garlic minced or pressed
- 1 tablespoon rosemary minced fresh
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 425°F.
- Boil the potatoes in a medium sauce pan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split. Drain the water from the pan and set aside.
- On medium low heat, melt the butter in a small saucepan with the garlic, cooking for 2-3 minutes until fragrant. Stir in the rosemary and salt and pepper.
- Pour the butter over the potatoes and toss until coated. Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes.
- Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy. Watch so the garlic doesn't burn. Season with more kosher salt and pepper and serve hot.
Notes
- Rosemary provides an aromatic flavor, but you can use herbs such as parsley, thyme, marjoram, sage, or tarragon as alternatives.
- Adding cheeses like Parmesan or shredded cheddar makes a tasty variation on this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 264mg | 11% |
| Potassium | 516mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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