Rosemary Smashed Potatoes
User Reviews
5
Rosemary Smashed Potatoes
Description
Rosemary Smashed Potatoes start by boiling baby red potatoes until fork tender. After draining, the potatoes are placed on a baking sheet and gently smashed to flatten them partially, creating more surface area for roasting. Brushed generously with olive oil and sprinkled with salt, pepper, and fresh rosemary, they roast at a high temperature until golden and crisp on the outside. The result is a pleasing contrast between the crunchy exterior and the creamy potato inside.
The combination of olive oil and rosemary infuses the potatoes with a fragrant, earthy flavor that enhances their natural sweetness. The roasting step crisps the edges while maintaining softness inside, making it a flavorful alternative to mashed or roasted potatoes alone.
These potatoes can be served alongside a broad range of dishes such as grilled meats, roasted chicken, or as part of a vegetarian meal. Their herbal aroma and crispy texture add a solid side presence.
If not eaten immediately, leftovers should be stored in an airtight container and reheated in the oven or skillet to keep the crispiness. Other herbs like thyme or sage can be substituted for rosemary to vary the flavor profile.
Ingredients
- 2 pounds red potatoes baby
- ¼ cup olive oil
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1 tablespoon rosemary fresh, chopped (or other herbs you may prefer)
Instructions
- Bring a pot of salted water to a boil. Add potatoes and cook until fork tender, about 12 to 15 minutes. Drain and leave them in the colander for 5 minutes.
- Preheat oven to 450℉. Line a baking sheet with parchment paper and drizzle some olive oil over it.
- Place cooked potatoes on the baking sheet, leaving plenty of room between each potato. You might need two baking sheets, if you don't have a large one, but it depends on how many potatoes you cook.
- Using a potato masher or fork, gently press down on each potato until it slightly mashes and flattens. Rotate the potato masher 90 degrees and press down again. Brush the tops of each potato generously with more olive oil.
- Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary.
- Transfer the baking sheet to the oven and bake for 20-25 minutes or until golden brown.
Notes
- Baby red potatoes are preferred for their creamy inside and tender skin, but baby Yukon gold are also suitable.
- Consider trying thyme or sage if you want a different herb flavor instead of rosemary.
- Store leftover smashed potatoes in an airtight container and reheat in the oven or skillet to maintain their crispness.
- This side pairs well with grilled chicken, steak, or fresh salads for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 187kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 415mg | 17% |
| Potassium | 696mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
