Rosemary Smashed Potatoes
From unswissmiss 15 years ago
- 30 minutes to make
- Serves 4
Crisp outside, creamy inside, and intensely flavorful, this dish makes for a nice change from the usual potato dishes. Because the potatoes can be pre-boiled, it's convenient for weeknight meals.
Ingredients
- about 1 pound of new potatoes (preferably red or Yukon golds) shopping list
- 1 generous sprig of fresh rosemary or other herb (~2-3 Tbsp) shopping list
- olive oil shopping list
- salt shopping list
- pepper shopping list
How to make it
- Leaving the skins on, wash the potatoes well and place them in a large pot. Add water to cover and salt generously.
- Bring the pot to a boil, reduce the heat, and simmer until the potatoes are done. This will take 10-20 minutes, depending on the size of the potatoes - they are done when a sharp knife can slide easily to the center of the potato.
- Drain the potatoes. At this point they can be refrigerated for later use.
- Place the potatoes in a large skillet. Make sure there's plenty of room - the potatoes double in size when smashed.
- Using a flat object - a potato masher, a glass, a mug, etc - press on each potato just until the skin splits and the potato is slightly smashed.
- Drizzle with olive oil, turning to coat. Add the rosemary and sprinkle the entire pan generously with salt and pepper.
- Cook over medium heat, turning occasionally until the potatoes are crusty and golden. Serve immediately.
People Who Like This Dish 3
- minitindel THE HEART OF THE WINE COUNTRY, CA
- lara38 Gulf Coast, MS
- unswissmiss Basel, CH
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minitindel
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