Rosemary Garlic And Parmesan Smashed Potatoes Recipes

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 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!