Easy Rosemary Smashed Potatoes Recipe
Welcome to the world of Rosemary Smashed Potatoes, where each bite is a symphony of textures and flavors. Each baby red potato is kissed with a splash of olive oil, creating a tantalizingly crispy exterior that’s the perfect contrast to its fluffy, pillowy interior. But what really sets these potatoes apart is the sprinkle of fresh rosemary. It’s the melody that completes the symphony, adding a fragrant aroma and herbaceous kick that’ll make your taste buds dance with delight. Each bite is an explosion of flavors, a crunch followed by soft potato fluffiness, finished with that beautiful rosemary kick. You may have had potatoes before, but trust me, you haven’t truly experienced them until you’ve tried these Rosemary Smashed Potatoes.
Baby Red Potatoes: The star of this dish! They have a creamy texture with a thin skin that crisps up nicely. You could substitute with other small potatoes like baby Yukon golds. Olive Oil: Essential for that crispy golden exterior. Can be substituted with another high heat oil such as avocado oil. Fresh Rosemary: Gives a wonderful aromatic flavor. If you can’t find fresh, dried rosemary can be used, just use half the amount. Salt and Pepper: Basic seasonings that enhance the flavor. Feel free to adjust amounts to personal taste.
Alright, my friend, it’s time to turn these baby potatoes into a culinary masterpiece! Here’s how it’s going down: First, we’re giving these babies a nice, soothing hot bath. Boil them in salted water until they’re so relaxed they can be easily pierced with a fork. Let them cool for about 5 minutes and make sure they’re completely dry before continuing. Next you can either go ahead and place them on a baking sheet lined with parchment paper and smash them right there or smash them on a cutting board with a potato smashed or glass first, then transfer them to the baking sheet, up to you. After their little makeover, drizzle them generously with olive oil, sprinkle with salt, pepper and finally chopped rosemary. Finally, into the oven they go! At 425°F, they’re going to get all hot and crispy. About 20 minutes should do the trick or until they’re nice and crispy.
How to serve
While these potatoes are great on their own as a snack, they can totally make a great side dish. Here are some mains that they would go perfectly with:
Perfect Pork Tenderloin Pan Seared Pork Chops with Gravy Meatballs with Mushroom Sauce Instant Pot Beef Brisket Garlic Butter Steak Bites
Other Delicious Recipes To Try
Cheesy Mashed Potatoes With Bacon and Chives Roasted Potatoes With Garlic Sauce Cheesy Bacon Ranch Potatoes Potato Croquettes Roasted Fingerling Potatoes Garlic Red Herb Potato Salad Funeral Potatoes Crispy Parmesan Potatoes
