Smashed Rosemary Potatoes

Smashed Rosemary Potatoes – baby red potatoes drizzled with olive oil and seasoned with salt and pepper and fresh rosemary. A perfect side dish.

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It’s the weekend! So naturally I’m happy, I love my weekends. Weekends are what I live for.

Now as I sit here and write to you, trying to pour my heart out to you, I am basically forced to listen to Geddy Lee. The hand model’s birthday was a couple weeks ago and being the awesome wife that I am, I got him what he wanted, cause I’m just great that way. He wanted a turntable, so I got him a pretty good one. Well of course this was not the end of it. We did not have any records anymore, so he did his research and found out this big store in Calgary called Record Land and on his birthday we went there and got some records. This place is huge, and you have rows of records from floor to ceiling. I was almost claustrophobic in there, but I patiently waited while he looked around and picked out some records.

Again that was not the end of that. Now on weekends and sometimes at night, he’ll go to his man cave, a.k.a. the basement and play some records. He even went as far as building a crate to store the records in. I have to admit the crate looks pretty good. But this is not the problem. The problem is the music. It’s all 80’s music. Now I’m an 80’s child (sort of) and I love 80’s music as well, but Geddy Lee? Or Depeche Mode? I mean I loved Depeche Mode in the 80’s, but I’m over it. Or heavy metal music, OMG! I’m such an awesome wife that I once even went to an Iron Maiden concert with him. Well that was an experience I’ll never forget.

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But here’s the deal, you guys. Let’s forget about music and focus on potatoes. I love my potatoes. Any kind of potatoes, baked, roasted, fried, smashed, mashed, any way you can think of cooking potatoes, I’m there. So as you can imagine whenever I find another new way of cooking potatoes, I’m all over it.

Now I know you guys must have seen these potatoes all over the world wide web, so maybe I’m a little slow here, but I’ve never made these puppies before until now. I’ve been meaning to, don’t get me wrong, but just never made them. So while looking around the web and trying to figure out which version to make, I decided to go with the blogging queen’s version, the pioneer woman.

As usual, I have not met a potato I haven’t liked before, and these potatoes were fabulous and we loved them. They were gone as fast as I was done taking pictures. So if you love your starchy potatoes, then you might want to add this to your repertoire of recipes.

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Smashed Rosemary Potatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 20 small round red potatoes
  • ¼ cup olive oil
  • salt and pepper to taste
  • fresh chopped rosemary, or other herbs you may prefer
Instructions
  1. Bring a pot of salted water to a boil. Add potatoes and cook until fork tender. Line a baking sheet with parchment paper and drizzle some olive oil over it.
  2. Place cooked potatoes on the baking sheet, leaving plenty of room between each potatoes. You might need to baking sheets, if you don't have a large one, but it depends on how many potatoes you cook.
  3. Using a potato masher, gently press down each potato until it slightly mashes. Rotate the potato masher 90 degrees and mash again. Brush the tops of each potato generously with more olive oil.
  4. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary.
  5. Bake in a 450 degree oven for 20-25 minutes until golden brown.

You might also want to try these amazing roasted potatoes with east Indian spices.

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Or for a great Italian flavor try these Italian Parmesan Roasted Potatoes

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