Friday, March 6, 2015

Rosemary Smashed Potato

  • 1 lb. small new potatoes
  • 3 teaspoons kosher salt, divided
  • 2 tablespoons olive oil
  • 1 teaspoon of garlic powder
  • 2 tablespoon of fresh Parmesan cheese (optional)
  • 1 1/2 teaspoons dried rosemary
  • 1/4 teaspoon black pepper

  • Put the potatoes in a large pot and fill the pot with enough cold water to cover them. Add 2 teaspoons of the kosher salt. Bring the pot to a boil. Continuing boiling, uncovered, until the potatoes are fork-tender, 15 to 20 minutes more. Remove the pot from the heat and drain the water.
  • Preheat oven on 425, lay out the potatoes on a cutting board and give each one a good smash with a potato masher. Drizzle olive oil over the top of each potato. Season with the remaining teaspoon of kosher salt, garlic powder, cheese, rosemary and black pepper. Bake until the potatoes are crisp on top. Enjoy!

1 comment:

  1. You need the ability for your viewers to print. This sounds like a great recipe print button. I can print it but not in a printer-friendly format. I probably will not bother with your recipes again.