GARLIC-ROSEMARY SMASHED POTATOES
A combination of baked, mashed and roasted, these crusty, garlicky smashed potatoes are a healthy and creative alternative. Serve alongside a seared steak or roasted pork tenderloin and green beans.
Provided by EatingWell Test Kitchen
Categories Healthy Rosemary Recipes
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 18.9 g, Fat 7.2 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 311.5 mg, Sugar 1.5 g
ROSEMARY GARLIC BUTTER SMASHED POTATOES
Creamy potato on the inside with the baked crispy edges outside made extra good with garlic, butter and rosemary in this easy smashed potatoes side dish.
Provided by Heidi
Categories Side Dish
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Carbohydrate 18 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 264 mg, Fiber 2 g, Sugar 1 g, Calories 131 kcal, ServingSize 1 serving
ROSEMARY-GARLIC MASHED POTATOES
Yum! You'll never want plain mashed potatoes again after mixing in garlic, sour cream and rosemary. They don't even need gravy. -Marlena Reed, West Jordan, Utah
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 281 calories, Fat 14g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 441mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
GARLIC AND ROSEMARY 'SMASHED' POTATOES
Make and share this Garlic and Rosemary 'smashed' Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Place garlic cloves in a small oven-safe pan or a piece of foil and roast until lightly browned, about 20 to 30 minutes.
- In a large pot, add potatoes and fill with water.
- Cover and bring to a boil until potatoes are softened, about 30 to 35 minutes.
- Drain potatoes through a colander; return to pot (not on stove) and add sour cream, butter, roasted garlic cloves and rosemary.
- Mash the potatoes until few lumps remain.
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 209.3, Fat 9.1, SaturatedFat 5.6, Cholesterol 21.6, Sodium 59.4, Carbohydrate 28.8, Fiber 3, Sugar 1.8, Protein 3.9
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5/5 (1)Total Time 40 minsCategory Side DishCalories 314 per serving
- Preheat oven to 450 degrees. Boil your red potatoes in a large pot with salted water for about 15-20 or until fork tender. Once done, drain and place them on a baking sheet.
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