Garlic Rosemary Smashed Potatoes Recipes

SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES

Steps:

• Microwave the potatoes for the time instructed on the package, minus 2 minutes. Allow to cool slightly to handle, then cut the longer potatoes in half, leaving the smaller potatoes intact.
• In a large pan on medium-high heat, add the oil, butter and rosemary stalks. Using the bottom of a dry cup measure or something similar, gently smash each potato portion to about 1/4 inch thick and scrape off with a butter knife. Slide a smashed potato right into the bubbling fat and repeat with the remaining potatoes. Cook until the potatoes are golden and crisp on one side, about 3 minutes, then flip and continue to cook, adding more butter if needed, until golden on the other side, about another 3 minutes. While cooking, mind the rosemary stalks and flip and turn them as well. Once they are lightly crisped, remove them to a drying rack above a baking sheet along with any crisped potatoes. Season gently with salt and pepper.
• Crinkle the rosemary leaves with your fingers or chop gently and add to a large metal bowl with the parsley. Coat the inside of the bowl with the garlic. Transfer the potatoes to the bowl and toss gently until coated. Serve warm.

CRISPY GARLIC ROSEMARY SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Place potatoes in a large pot and cover with water. Salt the water generously. Bring to a boil and cook until potatoes are fork tender, about 20 minutes; drain and cool slightly.
• In a small bowl, combine melted butter, garlic and rosemary. Drizzle a large sheet pan with olive oil.
• Arrange potatoes on the pan, leaving about an inch of space between potatoes. With a potato masher or fork, press down on each potato until it flattens, but is still held together by the skin.
• Drizzle the butter mixture over the potatoes. Sprinkle with additional rosemary, if desired. Season with salt and pepper.
• Bake for 20-25 minutes, or until potatoes are golden brown.

JOHNNY GARLIC'S FAMOUS GARLIC AND ROSEMARY MASHED POTATOES

Steps:

• Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.
• Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.
• Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

SMASHED ROASTED ROSEMARY GARLIC POTATOES

Steps:

• Clean and dry the potatoes and set them aside
• Pre-heat the oven to 400 and line a baking sheet with parchment paper.
• Mix the 1 tablespoon olive oil, 3 tablespoons rosemary and 3 cloves minced garlic together in a mixing bowl.
• Add the cleaned potatoes to the mixing bowl and mix everything together making sure the potatoes are coated in the oil mixture.
• Arrange the potatoes on the baking sheet with parchment and bake for 20 minutes.
• Remove the potatoes from the oven; pierce each on with a fork and then use the back of the fork to gently press them down until they appear smashed.
• Brush the potatoes again with the leftover oil mixture that is in the mixing bowl and place them back in the oven until the potatoes turn golden and crispy about 15 to 20 minutes.

ROSEMARY GARLIC BUTTER SMASHED POTATOES

Steps:

• Preheat the oven to 425°F.
• Boil the potatoes in a medium sauce pan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split. Drain the water from the pan and set aside.
• On medium low heat, melt the butter in a small saucepan with the garlic, cooking for 2-3 minutes until fragrant. Stir in the rosemary and salt and pepper.
• Pour the butter over the potatoes and toss until coated. Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes.
• Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy. Watch so the garlic doesn't burn. Season with more kosher salt and pepper and serve hot.

ROSEMARY-GARLIC MASHED POTATOES

Steps:

• Place the potatoes, garlic and 1 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Meanwhile, in a small saucepan, heat butter and milk until butter is melted. Drain potato mixture; add the butter mixture, sour cream, dried rosemary, pepper and remaining salt. Beat until mashed. Transfer to a large bowl. Garnish with fresh rosemary.

ROSEMARY GARLIC SMASHED POTATOES

Steps:

• Place potatoes in a large pot of water. Bring to a boil and cook until soft. Drain the water.
• Pre-heat your oven to 400 F.
• Drizzle olive oil over a large baking sheet lined with tin foil, then place potatoes on top of the sheet, around 2-3 inches apart.
• Take a potato masher and very slowly flatten each potato until it's about 1 inch thick, trying to leave the skin on the top. The thinner you get them, the crispier they are!
• Sprinkle the garlic, rosemary and salt over top of each potato.
• Drizzle each potato with olive oil.
• Bake in the oven until they reach desired crispiness, ( I usually take around 20 minutes but I like them super crispy!) then add on the Parmesan cheese. Bake another 5 minutes or until it melts/browns.
• Remove and serve!

GARLIC-ROSEMARY MASHED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 400F for 45-55 minutes or until tender.
• Meanhwile, remove papery outer skin from garlic bulb (do not peel or separate cloves); cut top off bulb. Place on a piece of heavy-duty foil; drizzle with 1/2 teaspoons of oil. Wrap foil around bulb. Bake at 400F for 30 to 35 minutes or until softened. Cool for 10 minutes.
• Squeeze softened garlic into a large mixing bowl. Cut potatoes in half; scoop out pulp and add to garlic. Discard potato skins. Mash potatoes.
• In a small saucepan, saute rosemary in remaining oil for 2 minutes; add to potato mixture.
• Add milk and salt; beat until fluffy.

GARLIC-ROSEMARY SMASHED POTATOES

Steps:

• Preheat oven to 425 degrees F. Place a large rimmed baking sheet in the oven to preheat.
• Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender, 12 to 14 minutes.
• Meanwhile, combine 1 1/2 tablespoons oil, garlic, rosemary, salt and pepper in a small bowl.
• Brush the hot baking sheet with the remaining 1/2 tablespoon oil. Place the steamed potatoes on the pan, skin-side up, and smash with the bottom of a jar or smooth side of a meat mallet. Drizzle with the garlic oil. Roast until browned on the bottom, about 15 minutes.

ROSEMARY, GARLIC, AND PARMESAN SMASHED POTATOES

Steps:

• Wash the potatoes
• To a large pot, add 3 tsp salt and the potatoes
• Cover with water and add half a lemon, a sprig of rosemary, and 2 cloves smashed garlic
• Bring to a boil and cook until fork tender, about 15 minutes
• Preheat the oven to 400 degrees
• Drain the potatoes and allow them to dry
• Drizzle a baking sheet with 2 tbsp oil and place the dried potatoes on the baking sheet
• Using a mason jar, a measuring cup, a glass, or a potato masher smash each potato until it is about 1/2 inch thick
• In a small bowl, mix together 1 clove minced garlic, 1 tsp minced fresh rosemary, the zest of half a lemon, and 1 tsp salt and add to the baking sheet
• Toss the potatoes with the oil and seasoning mix and bake for 25 minutes
• Remove the potatoes from the oven and sprinkle over 1/4 cup fresh grated parmesan cheese
• Put the potatoes back into the oven and bake until the cheese melts, about another 3-5 minutes

ROSEMARY MASHED POTATOES AND YAMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish.
• Place garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, or until very soft. Cool and peel the garlic, and reserve the oil.
• Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid.
• Place potatoes and yams in a large bowl with milk, butter, rosemary, garlic, and reserved olive oil. Mash to desired consistency, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Season with salt and pepper to taste. Transfer to the prepared baking dish. Sprinkle with remaining cheese.
• Bake until heated through and golden on top, about 45 minutes.

ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES

Steps:

• Place garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, or until very soft.
• Cool and peel the garlic, and reserve the oil.
• Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
• Drain, reserving 1 cup liquid.
• Discard the cooked rosmary.
• Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
• Mash to desired consistency, adding reserved cooking liquid as needed.
• Mix in 1/2 cup cheese.
• Season with minced fresh rosemary, salt and pepper all to taste.
• Garnish with fresh rosemary.