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 Smashed Red Potatoes 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 of the lemon juice will change the texture. I recommend eating the potatoes as soon as they finish cooking.
Smashed Red Potatoes with Rosemary Lemon Butter
- 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.