1

ABOUT THE RECIPE:

Holiday Rosemary Smashed Potatoes are a fun and flavorful way to present roasted spuds for a weeknight meal, casual party, or holiday soirée. The inside pulp stays nice and tender while the outside becomes enitcingly crispy. Serve these on the side for any party meal, even breakfast!

Makes 6 Servings

2

INGREDIENTS:

2½ to 3 pounds fingerling or baby potatoes, scrubbed
1½ tablespoons extra-virgin olive oil
1 tablespoon crushed dried rosemary
½ teaspoon salt, plus more as needed

3

Fit a steamer basket into a medium-sized saucepan with a tight-fitting lid. Add 2- to 3-inches of water to the pot and then add the potatoes. Cover and bring to a boil. Steam the potatoes for 10 minutes. Transfer the potatoes to a large bowl and let cool 10 minutes.

While the potatoes cool, preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

4

Add the olive oil, rosemary and salt to the cooled potatoes and toss to lightly coat, using a large spoon, letting the excess olive oil and rosemary run to the bottom of the bowl. Arrange the potatoes about 1⁄2-inch apart in a single layer on the prepared baking sheet. Using a sturdy, flat spatula, (or bottom of a sturdy cup) “smash” each potato so it is slightly flattened. Brush the tops of the flattened potatoes with the seasoned oil that has settled into the bottom of the mixing bowl.

5

Roast for 45 to 60 minutes, or until the potatoes are golden brown and slightly crispy. Season (to taste) with more salt, while the potatoes are still hot. Let cool 10 minutes and serve warm.

Ingredients

Directions

1

ABOUT THE RECIPE:

Holiday Rosemary Smashed Potatoes are a fun and flavorful way to present roasted spuds for a weeknight meal, casual party, or holiday soirée. The inside pulp stays nice and tender while the outside becomes enitcingly crispy. Serve these on the side for any party meal, even breakfast!

Makes 6 Servings

2

INGREDIENTS:

2½ to 3 pounds fingerling or baby potatoes, scrubbed
1½ tablespoons extra-virgin olive oil
1 tablespoon crushed dried rosemary
½ teaspoon salt, plus more as needed

3

Fit a steamer basket into a medium-sized saucepan with a tight-fitting lid. Add 2- to 3-inches of water to the pot and then add the potatoes. Cover and bring to a boil. Steam the potatoes for 10 minutes. Transfer the potatoes to a large bowl and let cool 10 minutes.

While the potatoes cool, preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

4

Add the olive oil, rosemary and salt to the cooled potatoes and toss to lightly coat, using a large spoon, letting the excess olive oil and rosemary run to the bottom of the bowl. Arrange the potatoes about 1⁄2-inch apart in a single layer on the prepared baking sheet. Using a sturdy, flat spatula, (or bottom of a sturdy cup) “smash” each potato so it is slightly flattened. Brush the tops of the flattened potatoes with the seasoned oil that has settled into the bottom of the mixing bowl.

5

Roast for 45 to 60 minutes, or until the potatoes are golden brown and slightly crispy. Season (to taste) with more salt, while the potatoes are still hot. Let cool 10 minutes and serve warm.

Notes

Holiday Rosemary Smashed Potatoes
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