The perfect side dish, these crispy rosemary smashed potatoes will be a family favourite.
I’ve been trying to plan things in advance to keep everything going smoothly. For example, these Rosemary Smashed Potatoes were shot in August, which seems like a lifetime ago considering it’s almost November. It’s pretty unusual for me to sit on a recipe for so long, but I knew I would need this one at some point this semester when things would get a little crazy. I’m very thankful to August-Louisa for this clever planning. I knew there would be a crazy week (or two) when there would be absolutely nothing going on in my kitchen – no new recipes, no photographs. Basically all that I’m doing in my kitchen these days is eating frozen lasagna and trying to keep up with my school work. That’s real life, my friends – just living the dream. November is notoriously hard in university, there are midterms, massive papers and assignments and of course, exams are coming. It’s a stressful time to be a student, that’s for sure.
That said, this past weekend was perfect – a little bit of everything; chocolate chip cookie baking, good conversations when it’s suddenly 3:30 a.m. and you’re not sure where the time went, helping friends out with projects, a little homework and a little writing. It was good. It was full of tons of moments, mostly smaller moments that all came together to fill me up with happiness. It was just what I needed and I feel like I’m ready to take on the rest of the semester.
I’ve made Smashed Potatoes before and they were so good that I’ve been meaning to make another version ever since. This recipe is flavoured with rosemary which is one of my favourite herbs to use in the winter. I’ve opted to use dried rosemary because that’s what makes more sense in the winter when fresh herbs aren’t in-season or local. You’ll notice that in a lot of my winter recipes, I tend to use dried herbs, like in my slow cooker white bean soup, for example. I love that the skin gets nice and crispy but you still have the soft, pillowy potatoes. It also doesn’t hurt that they’re brushed with butter. These rosemary smashed potatoes are the perfect little indulgence for your weeknight dinner.
Louisa Clements
With a nice crispy skin and soft pillowy potato, Rosemary Smashed Potatoes are the perfect indulgence for your weeknight dinner.
5 minPrep Time
45 minCook Time
50 minTotal Time
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Ingredients
- 1.5 lbs baby red potatoes
- olive oil for greasing the pan
- 2 tbsp melted butter
- 2 cloves garlic, crushed
- 1 tsp dried rosemary
- salt & pepper to taste
Instructions
- Preheat oven to 400F.
- In a large pot, cover potatoes with water. Bring to a boil and cook for 12-15 minutes or until potatoes are fork tender.
- Meanwhile, combine melted butter, garlic and rosemary in a dish.
- Drain potatoes and place them on a greased baking sheet. Using a potato masher, smash potatoes. Brush potatoes with butter mixture.
- Bake in the oven for 25-30 minutes or until crisp.
- Sprinkle with salt and pepper and serve.
Let me know if you give these rosemary smashed potatoes a try in the comments below.
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