Rosemary Smashed Potatoes
Servings: 6 Servings
Ingredients
- 1 ½ pounds red or gold potatoes quarter to golf ball-size
- ½ cup unsalted butter melted
- 2 tablespoons fresh rosemary or 1 tablespoon dried (finely chopped)
- 2 garlic cloves finely minced or pressed
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat the oven to 425ºF, and line a baking sheet with parchment paper or spray with nonstick spray.
- Place the potatoes in a large pot of salted water. Bring to a boil, and cook until fork-tender, about 15 to 20 minutes. Drain, and set aside for 5 minutes.1 ½ pounds red or gold potatoes
- Mix the melted butter, rosemary, garlic, salt, and pepper in a small bowl until well combined.½ cup unsalted butter, 2 tablespoons fresh rosemary, 2 garlic cloves, ½ teaspoon salt, ¼ teaspoon black pepper
- Place the boiled potatoes on the prepared baking sheet, and use a potato masher or heavy-bottomed glass to smash the potatoes until flattened.
- Drizzle the butter mixture over the individual potatoes. Place the dish into the preheated oven for 15 to 20 minutes until the potatoes begin to brown around the edges and are slightly crisp.
- Remove the dish from the oven and serve hot.
Notes
- Use red or gold potatoes. Red potatoes hold their shape well and have flavorful skins, but they’re waxy. They don't crisp as well as golds. Gold potatoes are fluffy, buttery, and crisp a little better.
- Butter/oil combo: If you're concerned about burning the butter, rosemary, or garlic, you can use half butter and half olive oil. You can also add the garlic butter during the last half of the bake time. Watch the potatoes, though, so they don't dry out.
- To get the crispiest potatoes, use cooking spray rather than parchment.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F to keep the potatoes crispy.
Nutrition Facts
Rosemary Smashed Potatoes
Serving Size
4 ounces
Amount per Serving
Calories
226
% Daily Value*
Fat
15
g
23
%
Saturated Fat
10
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
41
mg
14
%
Sodium
323
mg
13
%
Potassium
492
mg
14
%
Carbohydrates
20
g
7
%
Fiber
3
g
12
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
495
IU
10
%
Vitamin C
23
mg
28
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
