Smashed Rosemary Potatoes Recipes

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ROSEMARY GARLIC SMASHED POTATOES



Rosemary Garlic Smashed Potatoes image

Crispy garlic and rosemary smashed potatoes recipe, with a touch of Parmesan cheese baked on top. The perfect smashed potatoes!

Provided by Karlynn Johnston

Categories     Side Dish

Time 50m

Number Of Ingredients 6

2-3 pounds medium sized Yukon Gold Potatoes (6-8 potatoes)
4 cloves garlic (minced)
1/4 cup olive oil
2-3 tablespoons fresh rosemary
1-2 tablespoons sea salt or kosher salt
1/4 cup Parmesan Cheese (grated)

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!

Nutrition Facts : ServingSize 6 g, Calories 187 kcal, Carbohydrate 19 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1245 mg, Fiber 3 g

SMASHED ROSEMARY POTATOES



Smashed rosemary potatoes image

Serve John Torode's potato side dish with a summer roast for an easy and light Sunday lunch

Provided by John Torode

Categories     Side dish

Time 55m

Number Of Ingredients 4

1kg small potatoes
2 large rosemary sprigs
2 tbsp olive oil
2 garlic cloves , sliced

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.

Nutrition Facts : Calories 239 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium

GARLIC-ROSEMARY SMASHED POTATOES



Garlic-Rosemary Smashed Potatoes image

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

1 pound baby potatoes, halved
2 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
1 teaspoon chopped fresh rosemary
½ teaspoon salt
¼ teaspoon ground pepper

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

PERFECT SMASHED POTATOES



Perfect Smashed Potatoes image

We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

ROSEMARY SMASHED POTATOES



Rosemary Smashed Potatoes image

Calling all potato lovers! These Rosemary Smashed Potatoes are CRAZY crispy on the outside and fluffy on the inside! Baby red potatoes drizzled with olive oil and seasoned with salt and pepper and fresh rosemary. A perfect side dish.

Provided by Joanna Cismaru

Categories     Side Dish

Time 50m

Number Of Ingredients 5

2 pound baby red potatoes
1/4 cup olive oil
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
1 tablespoon rosemary (fresh, chopped (or other herbs you may prefer))

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.

Nutrition Facts : Calories 188 kcal, Carbohydrate 25 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 415 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES



Sunny's Crispy Smashed Rosemary Garlic Fingerling Potatoes image

Provided by Sunny Anderson

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

One 1 1/2-pound bag steamable fingerling potatoes
3 tablespoons olive oil
3 tablespoons salted butter, plus more if needed
Two 6-inch stalks fresh rosemary
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced or grated on a rasp grater

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.

ROSEMARY-GARLIC MASHED POTATOES



Rosemary-Garlic Mashed Potatoes image

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

4 pounds medium potatoes, quartered
8 garlic cloves
1-1/2 teaspoons salt, divided
1/2 cup butter, cubed
1/3 cup whole milk or heavy whipping cream
1 cup sour cream
2 teaspoons dried rosemary, crushed
1/2 teaspoon pepper
Fresh rosemary sprigs

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.

ROSEMARY SMASHED POTATOES



Rosemary Smashed Potatoes image

Take a new approach to creamy delicious roasted potatoes with rosemary, garlic, and the added convenience of an oven bag. Recipe courtesy of Reynolds.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 33m

Yield 4

Number Of Ingredients 11

1 Reynolds® Oven Bag, Large Size
1 tablespoon flour
1 to 1 1/2 teaspoons dried rosemary, crushed
3/4 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 1/2 lb. baby red potatoes, quartered or halved into 1-inch pieces
2 tablespoons olive oil
1/2 cup sour cream
2 tablespoons butter, cut in small pieces
3 green onions, sliced thin

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.

Nutrition Facts : ServingSize 1 Serving

GARLIC AND ROSEMARY 'SMASHED' POTATOES



Garlic and Rosemary 'smashed' Potatoes image

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

1 1/2 lbs red potatoes, skin left on
1/4 cup sour cream
2 tablespoons butter
4 garlic cloves
1 tablespoon fresh rosemary, minced
salt and pepper, to taste

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

ROSEMARY MASHED POTATOES



Rosemary Mashed Potatoes image

"In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 7

8 large potatoes (about 4 pounds), peeled and quartered
1-1/2 teaspoons salt, divided
3/4 cup heavy whipping cream
1/4 cup butter, cubed
1/2 teaspoon minced fresh rosemary
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 280 calories, Fat 10g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 342mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

SMASHED POTATOES



Smashed Potatoes image

These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!

Provided by amanda81

Categories     Side Dish     Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

1 ½ pounds small yellow-fleshed potatoes
¼ cup olive oil
1 teaspoon butter at room temperature
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon dried savory
½ teaspoon sea salt
½ teaspoon ground black pepper

Steps:

  • Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
  • While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
  • Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 33.1 g, Cholesterol 2.7 mg, Fat 14.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 240.4 mg, Sugar 1.1 g

ROSEMARY MASHED POTATOES



Rosemary Mashed Potatoes image

Categories     Milk/Cream     Herb     Potato     Side     Thanksgiving     Quick & Easy     Rosemary     Fall     Boil     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 4

4 1/2 pounds russet potatoes (about 5 large), peeled, cut into 2-inch pieces
1 1/2 cups half and half
2 teaspoons finely chopped fresh rosemary
1/2 cup (1 stick) unsalted butter, room temperature

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.)

ROSEMARY MASHED POTATOES



Rosemary Mashed Potatoes image

Make and share this Rosemary Mashed Potatoes recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 45m

Yield 10 serving(s)

Number Of Ingredients 4

4 1/2 lbs russet potatoes, peeled, cut into 2-inch pieces (about 5 large)
1 1/2 cups half-and-half
2 teaspoons fresh rosemary, finely chopped
1/2 cup unsalted butter, room temperature (1 stick)

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.).

ROASTED SMASHED POTATOES



Roasted Smashed Potatoes image

The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. It's like taking the best parts of home fries, mashed potatoes, French fries, and potato pancakes, and smashing them all together.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 9h30m

Yield 16

Number Of Ingredients 8

3 ½ pounds medium yellow potatoes, washed
⅓ cup kosher salt
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ cup unsalted butter
4 cloves garlic, thickly sliced
4 sprigs fresh rosemary, or to taste
4 sprigs fresh thyme, or to taste

Steps:

  • Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
  • Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
  • Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
  • Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
  • Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
  • Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
  • Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
  • Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.

Nutrition Facts : Calories 137.9 calories, Carbohydrate 19.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 1915 mg

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From thewholecook.com


SMASHED POTATOES WITH PARMESAN AND ROSEMARY | NEW WORLD
Web Method. 1.5kg baby potatoes. ¼ cup Pams Olive Oil. ½ cup freshly grated parmesan cheese. Chopped fresh rosemary sprigs, to serve. Preheat the oven to 200°C (180°C …
From newworld.co.nz


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