Smashed Red Potatoes with Rosemary Lemon Butter are light, fresh, and full of citrus flavor. It’s an unexpected twist on a traditional side dish.
Let me start out by saying that I’m crazy about potatoes. Prepare them almost any way, and I’ll eat them. There are only a handful of ways that I don’t like potatoes and one of those, oddly enough, is mashed. Maybe it’s the texture or the taste, but whatever the reason, mashed is out.
Smashed, on the other hand, is a different story. Smashed is different than mashed because there’s no milk or mixer involved, and they still taste and feel like potatoes. I bought a bag of baby red potatoes at the store last week and was trying to decide how to season them.
The traditional route of olive oil, garlic, salt, and pepper seemed a tad boring, so I opted for a more unconventional approach. Smashed red potatoes with rosemary lemon butter and the results were delicious!
Boil the Potatoes:
Wash the potatoes to remove any dirt. Place the potatoes in a large pan of salted water and bring to a boil. Cook until fork tender, about twenty to twenty-five minutes. Drain the water from the potatoes and set aside.
Prep and Preheat:
Preheat the oven to 400 degrees. Spray a large casserole or baking dish with cooking spray and set aside.
Smash the Potatoes:
Place each potato separately on a cutting board, cookie sheet, or other flat, non-stick surface. Use the bottom of a ramekin or a flat metal spatula to smash the potatoes. Giving them one good press down works nicely. As you finish smashing a potato, lay it flat in the baking dish forming a layer. Layer the potatoes on top of one another if the bottom fills up.
Add the Butter Mixture:
After you finish smashing the potatoes, pour the rosemary lemon butter evenly over the top. Sprinkle with sea salt and pepper.
Bake and Serve:
Place the pan in the oven for fifteen minutes. The potatoes will absorb some of the butter, and the bottoms will begin to turn a beautiful brown color.
Remove the potatoes from the oven and serve immediately. Store any leftovers in the refrigerator. However, the acidity from the lemon juice will change the texture. I recommend eating the potatoes as soon as they finish cooking.
- 1 ½ pounds baby red potatoes
- 1/2 cup unsalted butter, melted
- 2 Tablespoons fresh rosemary, chopped
- 1-2 Tablespoons freshly squeezed lemon juice (adjust to taste)
- Salt and pepper to taste
Wash potatoes and place in a stock pot of salted water. Bring to a boil.
Boil potatoes until fork tender then remove from water. Set aside.
Preheat oven to 400 degrees and spray a casserole dish with cooking spray.
Mix the melted butter, rosemary, and lemon juice in a small bowl until well combined. Set aside.
Place potatoes on a cookie sheet, cutting board, or other hard surface.
Use the bottom of a ramekin to gently smash the potatoes. Layer the smashed potatoes in the casserole dish.
Pour the butter mixture over the potatoes.
Add salt and pepper to taste.
Place the dish into the preheated oven for 15 minutes until the potatoes begin to brown around the edges.
Remove the dish from the oven and serve immediately.