Rosemary Smashed Potatoes

Ah, Rosemary Smashed Potatoes. What a joy they are. These tots are soothing, having that perfect balance of fluffiness and boldness that revives your palate. They’re simple to whip up, while also offering a tasteful elixir of rosemary and garlic that is both memorable and mouthwatering. They’re perfect for family dinners, festive feasts, and hey, even if you’re yearning a solid snack, these bad boys hit the spot!

If you’re a fan of spuds, I bet these glorious carbs straight from the mashers of heaven won’t disappoint. And we are not just talking about some dull old spud here; we���re talking about a potato that’s been given a royal treatment. So if you enjoy your tots golden and crispy, packed with taste, hold on to your apron, because you’re going to love making these rosemary smashed delights!

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 4
• Yield: 15-20 smashed potatoes

So, without further ado, let’s move on to the nitty-gritty of this smashing goodness!

Ingredients & Equipment You’ll Need

• 1.5 lb of small red potatoes
• 4 cloves garlic
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• Salt and pepper to taste

You’ll need an oven and a sharp knife for this recipe. Potatoes form the base of our dish, the beautiful canvas on which we paint with savory garlic, aromatic rosemary, and bold seasonings. Use fresh rosemary if you can; it makes all difference, trust me! If you don’t have red potatoes, Yukon Gold is a good swap.

How To Make Rosemary Smashed Potatoes

1. First, preheat your oven to 450��F, and while that’s happening, wash your potatoes. Make sure to dry them properly; you don’t want any moisture getting in your way.
2. Next, spread out these beautiful red babies on a baking sheet. Toss them in olive oil, crushed garlic, rosemary, salt, and pepper. You want to give each one of them an even coat, huddle them up close together, and shove them in the oven.
3. Let them roast for about 25-30 minutes, or until they’re tender. Once you can easily pick them with a fork, they’re good to go.
4. The final step is the fun part, smashing them. Use the bottom of a cup or a mallet and gently press down to smash each potato. It’s okay if they break a bit. Put them back in the oven and bake for another 15-20 minutes until they turn crispy and your kitchen starts smelling like a dream.

Tips For The Best Results

• Make sure the potatoes are dried properly before seasoning to avoid soggy spuds.
• Don’t smash the potatoes too thin or they’ll dry out.

Storage Tips

• Store the leftovers in an airtight container in the fridge.
• Serve them fresh and hot for the best experience.

Frequently Asked Questions

Q: Can I use a different type of potato?
A: Sure! You can use Yukon Gold or any other type of potato that holds its shape well when baking.

Q: Can I reheat these?
A: Absolutely, reheat them in the oven to get them crispy again.

Q: Can I freeze these?
A: Yes, they freeze well. Just thaw them at room temperature before reheating.

Q: Can I use dried rosemary?
A: Yes, but using fresh rosemary really punches up the flavor.

Q: Are these gluten-free?
A: They are! Enjoy them without worry.

Nutritional Facts of Rosemary Smashed Potatoes

Each serving (about 3-4 potatoes) comes with 180 calories, 7g fat, 0mg cholesterol, 27g carbohydrate, and 2g protein.

So there you have it folks, my verdict on Rosemary Smashed Potatoes is very clear – they’re a smashing hit! Perfect as a side to a big, juicy steak or just on their own. Let me know how your potato adventure goes! Bon appetit!