Friday, June 15, 2012

Garlic and Rosemary Smashed Potatoes

Potatoes sometimes get a bad rap. Yes, they are high in starchy carbs, but they're a good source of fiber, potassium and vitamin C, especially if you eat the skin. This recipe for smashed potatoes helps you do just that. 

These spuds are crispy on the outside and tender in the middle. They are not really like a baked potato, but they're are definitely not mashed potatoes. Seasoned with a touch of salt and pepper and a healthy dose of garlic powder and rosemary, this side dish is a great addition to any meal. Serve it up with grilled meats and veggies, or just about anything that you enjoy.

  • 1 lb new potatoes (red- or yellow-skinned), cleaned
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh rosemary, chopped
  • 1/4 teaspoon salt
  • pepper to taste
  • cooking spray

  1. Preheat oven to 400 degrees F.
  2. Toss the potatoes together with 2 tablespoons of olive oil. Coat thoroughly. Try to use potatoes that are roughly the same size to ensure even cooking.
  3. Roast on a greased baking sheet for 25-30 minutes until slightly tender.
  4. Remove the pan from the oven and place it on heat-friendly surface.
  5. Grease the back of another baking sheet and place it on top of the potatoes. Using even pressure, push the baking sheets together to smash the potatoes down to 1/2 inch thickness.
  6. Remove the second baking sheet and season the smashed potatoes with the garlic powder, rosemary, salt, and pepper. 
  7. Drizzle the tops of the potatoes with the remaining olive oil. Place back in the oven.
  8. Bake for an additional 10-15 minutes until the potatoes are crisp and golden brown.

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