Rosemary Smashed Potatoes
I think if I made a side of potatoes for every dinner served, my family would be ecstatic! And because we all love potatoes so much, I try to vary up the ways they are cooked each week. These smashed potatoes are one of the best ways to make them. And if you are a gardener, the recipe is a really good reason to grow your own potatoes and/or rosemary. Great served as a side with every meal - guaranteed!
- 2 rimmed baking sheets
- tin foil
- 8-litre pot
- pastry brush
- 2 pounds baby potatoes rinsed
- 1-2 tablespoons kosher salt use one tablespoon to salt the cooking water and the other tablespoon to salt the potatoes after smashing
- 2 tablespoons olive oil
- ½ cup cider vinegar or use tarragon vinegar
- 2 tablespoons fresh rosemary
- ½ cup sour cream
- Fill an 8-litre pot halfway with water. Add the potatoes and bring to a boil. Once boiling, add 1 tablespoon of kosher salt.
- Reduce to a simmer and cook until a fork pieces the skin easily, about 10 minutes. Remove the pot from the stove and drain the potatoes.
- Position the rack in your oven to the top third if you have a large oven. If not, then position the rack to the middle position.
- Preheat the oven to 425°F
- Line the baking sheets with tin foil. Drizzle some olive oil on the tin foil. Add the drained potatoes.
- Using the flat edge of a meat mallet or small pot, smash the potatoes.
- Drizzle more oil oil over the tops of the potatoes. Sprinkle with kosher salt and chopped fresh rosemary.
- Bake for 20-30 minutes or until the potatoes are crispy.
- Remove from the oven and generously brush with cider vinegar. I usually go around and brush each potato twice.
- Serve hot with a dollop of sour cream if desired.
Serving: 1=1/6 without sour creamCalories: 134kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 1171mgPotassium: 499mgFiber: 3gSugar: 1gVitamin A: 23IUVitamin C: 22mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!