This post was originally published on July 16, 2011, and now has been edited and updated.
I’m always looking for ways to make potatoes different from the same baked, scalloped, mashed, or fried ways. This recipe is the most requested for me to make when I ask how the family would like me to make potatoes. Fresh herbs really make this Smashed Roasted Potato side dish top notch in my book. You can change up the herbs to your preference or to compliment the meat entree you are making. I love using rosemary but have also used thyme, oregano, and even added cooked bacon bits on top.
The Smashed Roasted Potatoes are super simple to make with the hardest part being the wait – the wait for them to be done so you can eat them!
Smashed Roasted Potatoes
Author: Lisa Kerhin
Fresh herbs really make this Smashed Roasted Potato side dish top notch in my book. You can change up the herbs to your preference or to compliment the meat entree you are making. I love using rosemary but have also used thyme, oregano, and even added cooked bacon bits on top.
- 12 small potatoes, red or russet (or enough to feed your family)
- kosher salt and pepper
- olive oil
- 3-4 tbsp fresh rosemary, chopped
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- Scrub the potatoes clean.
- Fill a large pot with water and add the potatoes. Boil them until tender all the way through. Drain.
- Make an X cut on the top of each potato for easier smashing.
- Use a potato masher (a fork will work as well) and gently press on each potato until mashed but not obliterated.
- You want them to stay together somewhat. If they fall apart, have no worries! Just press them together into piles.
- Once smashed, generously sprinkle salt and pepper over each potato.
- Follow with drizzling olive oil over each potato.
- Sprinkle each potato with freshly chopped rosemary.
- Bake the potatoes at 450 degrees for 20-25 minutes, longer is better as long as they’re not burning. You want them to crisp up in the oven.
- Use an appetizer by omitting the rosemary and adding bacon bits, shredded cheese and sour cream.
Recipe originally published on Blogghetti July 16, 2011.
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