Thursday, January 24, 2013

Rosemary Smashed Potatoes

I live in a never ending baked potato rut.  They're just so easy and unless someone wants to peel and make me wonderful hand-cut french fries on a regular basis, then I would have to say baked potatoes are my favorite starchy side dish.  Mr. DD would argue in favor of mashed potatoes, but I don't want to peel them.  And they seem so rich and heavy sometimes.  I found a great solution to the potato dilemma.  Rosemary "Smashed" Potatoes.  Not mashed, SMASHED.  The best part?  Just a few ingredients.  Oh yeah, and a great use for the tons of fresh Rosemary growing on my patio.

Just a few simple ingredients for an elegant side dish!

Rosemary Smashed Potatoes
1 bag "new" red potatoes, scrubbed.
olive oil
fresh rosemary
salt and pepper to taste

Boil the potatoes for about 40 minutes.  You want them pretty soft.  Drain the water away and spread the potatoes on a jelly-roll style pan.  Smash them slightly with a potato masher.  You want some chunks, and some pretty smashed.  Drizzle generously with olive oil.  Season with salt and pepper.  Sprinkle fresh rosemary over the entire thing.  Bake in a preheat 400 degree F oven for about 20 minutes.  The really smashed parts get crisp, and the chunkier parts stay soft.  A great combination!

Prep Time:  Approximately 45 minutes    Cook Time:  Approximately 20 minutes

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