Garlic Herb Smashed Potatoes
I’m not sure if I’ve confessed my love of potatoes to you all yet. Yes, it’s true. I love them. A lot. My love of potatoes is only rivaled by pizza and chocolate. I mean, to be in the pizza and chocolate bracket is pretty special. You don’t just get there by being “average”. No siree Bob. You have to be the best of the best of the best to get to the pizza, chocolate and potato category in my mind. You have to earn it.
You know that scene from “Forrest Gump” where Bubba lists all the ways you can make shrimp? My family used to joke with me that I’m like Bubba with potatoes…You’ve got boiled potatoes, baked potatoes, mashed potatoes, twice baked potatoes, loaded potatoes, home fry potatoes, tator tots, scalloped potatoes, potatoes au gratin…I could keep going. You know I could. I’ll spare you and tell you about these amazing garlic herb SMASHED potatoes.
First of all, these were a HUGE hit in my house. I loved them and Travis really loved them! Also, they were super quick and easy to make. They would be perfect for party since once they’re boiled and prepared, they could easily be baking away in the oven when your guests come. Then when you pull them out your guests will think you’ve been working all day. Only, the real secret is that you haven’t! Booyah.
Smashed Potatoes
The other great thing is that this recipe is ridiculously versatile. I happen to think rosemary and potatoes were meant to be together for all eternity. However, you could just as easily make this with whatever herbs or spices you have. The only requirement is that you share your favorite recipe with me so that I can give something other than rosemary a try. I like to be fair…I like it even better if someone else can attest to how delicious an herb combo is before I even try it. So get cookin’ and let me know!
- 12 red potatoes
- 3 tablespoons olive oil
- 1 garlic clove, minced
- Dried or fresh rosemary, to taste
- Salt and pepper, to taste
- Chives, to garnish, optional
- Bring salted water to a boil.
- Place potatoes in water and boil until the potatoes are fork tender, about 20-30 minutes.
- Preheat oven to 450 degrees Fahrenheit (start slightly before the potatoes are finished boiling).
- On a baking sheet, drizzle 1 tablespoon of olive oil.
- Place the boiled potatoes on the baking sheet with a little room between each potato.
- Gently smash each potato using a potato masher.
- Brush the tops of the potatoes with the remaining olive oil.
- Sprinkle on garlic, rosemary, salt and pepper.
- Bake for 20-25 minutes, until golden brown.
- Top with chives, optional
05.27.2016 @ 12:38 am
Well, I haven’t tried it yet, and almost didn’t look at the recipe (as there are so many for garlic potatoes and such). I glanced at it, and lo and behold, it was different!!:) So I can’t say it tastes great, but Im a good one for guessing what a recipe will be like, and this sounds really nice and a different type of consistency, and sounds like it would be cool as a different presentation. I wait wait to actually make this!!! Thanks!