Rosemary Smashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Crisp outside, creamy inside, and intensely flavorful, this dish makes for a nice change from the usual potato dishes. Because the potatoes can be pre-boiled, it's convenient for weeknight meals. Ingredients:
about 1 pound of new potatoes (preferably red or yukon golds) |
1 generous sprig of fresh rosemary or other herb ('2-3 tbsp) |
olive oil |
salt |
pepper |
Directions:
1. Leaving the skins on, wash the potatoes well and place them in a large pot. Add water to cover and salt generously.
2. Bring the pot to a boil, reduce the heat, and simmer until the potatoes are done. This will take 10-20 minutes, depending on the size of the potatoes - they are done when a sharp knife can slide easily to the center of the potato.
3. Drain the potatoes. At this point they can be refrigerated for later use.
4. Place the potatoes in a large skillet. Make sure there's plenty of room - the potatoes double in size when smashed.
5. Using a flat object - a potato masher, a glass, a mug, etc - press on each potato just until the skin splits and the potato is slightly smashed.
6. Drizzle with olive oil, turning to coat. Add the rosemary and sprinkle the entire pan generously with salt and pepper.
7. Cook over medium heat, turning occasionally until the potatoes are crusty and golden. Serve immediately.
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