Rosemary 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.

SMASHED ROSEMARY POTATOES

Steps:

• Boil the potatoes in lots of salted water until almost cooked all the way through. Drain and leave to cool a bit. Strip the rosemary leaves and mix with the oil, garlic and seasoning in a roasting tray.
• Tip in the potatoes, crush them a little with a masher or a fork and toss with the oil mixture. Roast for 35 mins in the oven underneath the chicken until they are crunchy and you can smell the rosemary and the garlic just on the edge of burning.

ROSEMARY SMASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until fork tender, about 12 to 15 minutes. Drain and leave them in the colander for 5 minutes.
• Preheat oven to 450 F degrees. Line a baking sheet with parchment paper and drizzle some olive oil over it.
• Place cooked potatoes on the baking sheet, leaving plenty of room between each potato. You might need two baking sheets, if you don't have a large one, but it depends on how many potatoes you cook.
• Using a potato masher or fork, gently press down on each potato until it slightly mashes and flattens. Rotate the potato masher 90 degrees and press down again. Brush the tops of each potato generously with more olive oil.
• Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary.
• Bake in a 450 degree oven for 20-25 minutes until golden brown.

ROSEMARY SMASHED POTATOES

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, rosemary, salt, pepper and garlic powder. Squeeze bag to blend seasonings.
• Add potatoes and olive oil to bag. Turn bag several times to coat potatoes with seasonings. Arrange potatoes in an even layer.
• Close bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 25 to 30 minutes or until potatoes are tender when pierced with a fork. Carefully cut bag open.
• Spoon potatoes into bowl; mash lightly with a fork. Add sour cream, butter and green onions; mix lightly.

ROSEMARY MASHED POTATOES

Steps:

• Begin by peeling and dicing the potatoes, then reserve them in cold water. Transfer the water and potatoes into a medium sized pot. Cook over high heat and bring to a boil, lower the heat and cook for an additional 8 to 10 minutes. When they are fork tender, transfer the potatoes to a strainer and drain. Return potatoes to pot. In a small pan, heat the butter, cream and garlic. Add the butter/cream mixture to the potatoes and mash with wooden spoon or masher. Be careful not to over whip. Finally add the rosemary, salt, and freshly ground black pepper, to taste.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE

Steps:

• Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
• Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
• Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
• Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.

ROSEMARY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.

ROSEMARY MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
• Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.)

GARLIC AND ROSEMARY 'SMASHED' POTATOES

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.

ROSEMARY MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
• Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.).