The Stock Pot: Sensational Sides – Smashed Potatoes with Rosemary

smashed-potatoes-with-rosemary

Smashed Potatoes with Rosemary

The Stock Pot: Sensational Sides – Smashed Potatoes with Rosemary

I have said it before and I’ll say it again – I love, love, love potatoes. They are unquestionably the most versatile vegetable in the produce department and the number of ways to cook them are myriad. And that got me thinking. Wouldn’t it be divine to roll two of my favorite potato dishes into one? To have the best of both worlds by combining the creaminess of a mashed potato coupled with the crunchiness of a roasted one? And, boy do these deliver! Instead of parboiling them first in water, cook them in the oven tightly covered with aluminum foil. Uncover, smash and bake with a little olive oil and a little cheese on top and they emerge golden and crunchy on the outside and soft tender on the inside. Hello, new favorite way to cook potatoes.

Smashed Potatoes with Rosemary
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Sides, Potatoes
Serves: 6

Ingredients
  • 2 pounds small red potatoes
  • ⅓ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ¼ cup grated Parmesan
  • 2 teaspoons chopped fresh rosemary

Instructions
  1. Preheat the oven to 450 degrees. Scrub the potatoes under cool water but do not dry. Place the potatoes on a large rimmed baking sheet in a single layer and cover tightly with aluminum foil. Roast until the potatoes are fork-tender, about 30 minutes.
  2. Remove the pan from the oven and remove the foil. Let the potatoes cool until easy to handle, about 10 minutes. Using a glass or small bowl, flatten the potatoes slightly; brush the potatoes all over with some oil; season with salt and pepper. Place the potatoes back on the baking sheet. Sprinkle over some Parmesan on each potato and bake until they’re brown and crispy, about 25 to 30 minutes more.
  3. Sprinkle over a little rosemary and serve.

Notes
…from the Picture-Perfect kitchen:

Planning: You can switch out the flavors of this dish by substituting different cheeses and different herbs and spices.
Product Purity: I used red bliss potatoes, but baby Yukon golds would be wonderful, too.
Presentation: These little gems may not win any prizes in the beauty department as “pretty food,” but they sure are delicious. They’re not ugly! They’re rustic!

© 2013 Hutchstone, LLC. All rights reserved.

 

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Ultimate Oven-Baked Potato

Ultimate Oven-Baked Potato


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Content and photography © 2013 Hutchstone, LLC. All rights reserved.

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