Potato Smashers
Friday, April 15, 2011
Garlic and Rosemary Potato Smashers
Thank me now, I’ve just found your new favorite way to make potatoes. Delicious, versatile, and so easy, these potatoes come out super crispy, like a cross between French fries and hash browns.
I discovered this recipe on The Pioneer Woman and just loved the simplicity. Start with young potatoes, like baby russets or butterballs, the smaller the better. Boil them in salted water until they are fork tender. Then smash ‘em!
Drizzle with olive oil, add some minced garlic and rosemary, salt and pepper, and pop into the oven until they are golden brown. The bits of broken skin will get nice and crunchy.
I’ve been loving these potatoes as a side with steak, chicken, burgers, even as breakfast potatoes. For faster prep, you can boil the potatoes the night before and keep them in the fridge. That way, come dinnertime the next day, all you have to do is smash and bake off. Enjoy!
Potato Smashers
These easy, crispy, garlic and rosemary potatoes will become your new go-to side dish. Adapted from The Pioneer Woman.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings
Ingredients
Preparation
- Preheat oven to 450 F.
- Boil potatoes in salted water for 20 minutes or until fork-tender. Run under cold water and let cool.
- Combine the olive oil, salt, pepper, garlic, and rosemary in a small bowl. Using a pastry brush, oil a foil-lined baking sheet.
- Using a potato smasher, or fork, or something heavy with a flat bottom, smash the potatoes into a flat pancake. (I prefer smashing on my cutting board, then transferring with the help of a spatula.)
- Place the smashed potatoes on the baking sheet and brush with the oil mixture.
- Bake 15 minutes, flip and bake for another 10 minutes.
Print Recipe
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SOLD!
These are de-lish! I had them two weeks ago for breakfast and they hit the spot!
OK. I just sat down to check my emails while making dinner (boiling potatoes to be exact) and here comes your potato smasher… Perfect! Thanks for the inspiration. Hope all is well over there!
ah what fortuitous timing! how did they turn out?
These look great. I love crispy oven potatoes and am always looking for a simple, tasty recipe. Thanks!
ooh you will love these then! these are the ultimate crispy oven potatoes…they’re basically oven fried
Hi There, This is looking absolutely delightful. Very nicely made and presented. Its always fun to see ur appetizing recipes. I wud love to give ur version a try on the coming weekend. Have a great day !
thanks, sonia!
Sooo simple & delicious! They will be a staple on our table from now on ~ Thank you
glad to be of service
enjoy!
Oops – I meant to comment on this post, and accidentally posted on the cake post instead.. either way – everything looks divine!!! Keep up the fab posting – you make me hungry all the time!
thank you, londyn! Â the highest compliment for a food writer
These look great!! Maybe something different for Easter this year
or Easter brunch!
These certainly do look delicious! Will looks at getting these treats made soon!
Thank you very much!
I have to be honest: I’d probably eat a potato no matter how it’s prepared, but smashed and garnished with rosemary? I think it might just be the very best way to eat a potato.
Yum! Â I heard the spilled milk podcast folk raving about this very recipe, but I must say that I am a visual person and now that I’ve seen your lovely photos, I now have a plan for the tarred cooling in the fridge. Again,I’m saying, YUM!
Oh how I HATE auto correct…. Taters not tarred
haha i was wondering what you had tarred
let me know how they turn out! mmm can’t beat crispy taters!
Rosemary and garlic is a classic combination, and what a novel way using this combo with potato. This will make an excellent side dish or even a starter. Ok maybe not as a starter, unless you have ravenous guests. Perhaps brunch with salad…
Haha, could be a starter maybe if you top it with something? A version of “potato skins” for a hearty app perhaps? And yes, these would make great breakfast potatoes!
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