Description
These Rosemary Smashed Potatoes are a simple yet incredibly flavorful side dish that’s perfect for any occasion. Crispy on the outside and fluffy on the inside, they’re seasoned with fresh rosemary and olive oil for a delicious and satisfying taste.
Ingredients
Units
Scale
- 2 pounds baby red potatoes
- 1/4 cup olive oil
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon fresh rosemary, chopped (or other herbs)
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 12-15 minutes. Drain and let them sit in the colander for a few minutes to release excess moisture.
- Preheat and Prep: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and drizzle with olive oil.
- Smash Potatoes: Place potatoes on the baking sheet, leaving space between each. Using a potato masher or a fork, gently smash each potato until slightly flattened.
- Season and Bake: Brush the tops of the potatoes with olive oil. Sprinkle with salt, pepper, and chopped rosemary. Bake for 20-25 minutes, or until golden brown and crispy.
Notes
- Potatoes: Baby red potatoes are recommended, but other small varieties can be used.
- Herbs: Experiment with different herbs like thyme or sage for a variety of flavors.
- Storage: Store leftovers in an airtight container in the refrigerator. Reheat in the oven or a skillet for best results.
- Serving Suggestions: Pair with grilled chicken, steak, fish, or a salad.
Nutrition
- Calories: 220kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
