Oven Roasted Smashed PotatoesPosted by in Food
My CSA winter share potatoes are almost gone! I used the last of the smaller ones up in this recipe, which is based on one in Paula Deen’s magazine.
This couldn’t be simpler or more yummy.
First, boil some smaller size potatoes until fork tender. Put them on a greased baking sheet. Take a drinking glass and press down, to smash them.
Melt 4 tbsp butter with 3 cloves minced garlic, salt, pepper and 1 tsp dried rosemary. Drizzle over the potatoes. Bake at 375 for about 20 minutes.
Flip the potatoes over and drizzle some olive oil over them. Crank the temp up to 425 until they get slightly brown and crispy (about 15 min).
This one was a big hit in my house. And it really was very little fuss for something that was so good!
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This sounds really good. I have had things similar in the past but with very little flavour, whereas your photo makes them look very tasty.
BTW, the supermarket has started to stock US chocolate – I am about to eat a Butterfinger. Looks very interesting!
That’s funny! I am not a Butterfinger fan! Let me know how you like it! These are my faves (or they were before I stopped eating gluten) 100 Grand and Twix. When we travel, one thing we always do is go in a grocery store and look at the candy. My son always buys a selection.
The potatoes look yummy. I wonder if it would taste as good if I lightened up the butter a bit? I will have to give them a try.
Yes, I would adjust the amount to suit yourself!