Inspired by Love That Food
It’s vacation time, and you gotta indulge. Since white potatoes are not normally in our diet, when we have them we want them to be extra-special. This recipe for “smashed” potatoes is like the bridge between roasted and mashed – they are boiled until tender, then flattened and crushed so the creamy insides are exposed to soak up plenty of garlic butter, and finally roasted (with a sprinkling of rosemary) until crispy around the edges. Yeah, I thought it sounded good too.
We served these potatoes with pan-seared beef tenderloin steaks, but the possibilities are endless.
- 10 small red-skinned potatoes
- 2 tablespoons butter (from pastured cows)
- splash of extra-virgin olive oil (EVOO)
- 3 cloves garlic, chopped fine
- ~1 tablespoon fresh rosemary leaves, chopped
- kosher salt and freshly ground pepper, to taste
In a saucepan, cover the potatoes with water and bring to a boil. Boil for about 20 minutes, or until the potatoes are tender (easily pieced with a fork). Drain potatoes and allow to cool enough to handle.
Preheat oven to 400F and lightly oil a baking dish that will hold the potatoes in one layer.
Over medium heat in a small pan, melt the butter with a splash of EVOO. Add the garlic to the butter, swirl it around, and allow to simmer for a minute, taking care not to brown the garlic. Remove from heat and allow the garlic and butter to join together in heavenly flavors.
In the meantime, using a metal spatula and a flat surface, smash the potatoes until they resemble small broken cookies. (I tried using a potato masher, but the potatoes kept getting stuck in it. It is better to have the potato in more-or-less one piece after being smashed.) Transfer the smashed potato to the baking dish. Repeat for all the potatoes.
Pour the garlic butter evenly all over the smashed potatoes. Season with salt and pepper, and sprinkle with the rosemary. Place in the oven for 10-15 minutes until the potatoes are starting to crisp and brown. (Keep an eye out for the garlic so it does not burn. Burned garlic = yuck.)
Serve hot and enjoy!
One of my favorite things to do is finding music in consignment stores, junk shops, you name it. Generally you can pick it up pretty cheap, so you might take a listen to something you wouldn’t pay top dollar for. Well, I lucked out here in Santa Fe- 5 CDs for $5! First up is guitarist Preston Shannon with Goin’ Back To Memphis. This is gritty soul/blues with a Bobby Bland/Robert Cray sorta sound, very much recommended.
You can’t do wrong picked up Emmylou Harris, no matter what. So getting the out of print Spyboy – for a buck- was a steal! Emmylou live, with Buddy Miller on guitar, this is a remarkable show. From past favorites such as “Love Hurts” to “Tulsa Queen”, Harris is incredible. We’re going to see her in a few months with Rodney Crowell and Richard Thompson…hope it’s as good as this!
10 thoughts on “Smashed Red Potatoes with Garlic and Rosemary”
Going to make this tonight! Going to be yummy!
We thought it was yummy, and it’s kind of fun to smash the potatoes. Hope you like it!
These potatoes are extra special in my book.
They were wonderful! I know I will make these again. They were wonderful alongside a fresh salad and a delicious filet mignon!
That sounds like a great meal! Thank you, Carrie!
Oh…thank you Nancy! I am looking forward to trying more of your recipes. Delicious!
Can you make these ahead of time
I don’t see why not! I would make them to the “oven-ready” point, after pouring the garlic butter over them and seasoning them. Just cover them with foil and refrigerate until about 45 minutes before you’re ready to eat. Let them come to room temperature, then put them in the pre-heated oven 15-20 minutes before serving.
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