Rosemary Smashed Potatoes

  1. Love. Potatoes. Period.

Always have.  Always will.

When I was little, my gramma made me baked potatoes.  I was a very picky little girl when it came to food, still am to some degree, but my gramma knew the one thing I would eat would be a baked potato.

But these potatoes might be my new favorite!

I had some small potatoes in my fridge leftover from a previous meal and I needed to use them before they went bad, I think I had about 6 of them.  My first thought was I would just get a small roast and pull out my crock pot.

Umm no, did something totally different!

I popped them in the microwave for a few minutes.  You don’t want to cook them until they are completely done, but just close to being done.  You’ll understand in a second…

Remove them from the microwave and let them cool slightly, enough that you can handle them.  While they are cooling heat up a generous amount of olive oil in a fry pan and toss in 2 or 3 large sprigs of rosemary.  Start cooking the rosemary so that it infuses with the oil, over medium heat.

Put one of the potatoes on a cutting board, if it is too large simply cut it in half.  Take a heavy glass and gently press down on the potato to flatten it out a bit.  Now, if the potato is over cooked, it will fall apart.  If it is under cooked, you can’t smoosh it.  Make sense??

Also, do not flatten it out to thin, it really will fall apart!

Carefully place each potato in the hot oil, fry for a few minutes until the bottom is golden, then flip.  As soon as you flip it over, sprinkle with coarse salt.  When the other side is golden, remove from the pan and put the potato, salt side down so you can salt the other side.  Sprinkle with a little bit of chopped rosemary and serve.

Smashed Rosemary Potatoes

Small white potatoes

4 large sprigs of Rosemary, leave 2-3 whole but strip the leaves off of one and chop, ending up with about 1 T for topping

Olive oil

Coarse salt

 

  1. Heat a fry pan with enough oil to fry potatoes, toss in 2-3 sprigs of rosemary and cook to infuse the oil.
  2. Place potatoes in microwave for a few minutes until they are not quite fork tender.  Do not over bake or bake until completely cooked.
  3. When potatoes are cool enough to handle, slice the larger ones in half.  Take a heavy glass and smash each potato to flatten but not too thin.
  4. Fry until golden, flip and salt the cooked side.  When the other side is golden, remove from pan and salt the other side.
  5. Sprinkle with the reserved chopped rosemary and serve.

These potatoes go great with the meatloaf recipe that I posted the other day.

Have an awesome week!

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