Best 2 Smashed Rosemary Potatoes Recipes
**Smashed Rosemary Potatoes: A Culinary Journey to Crispy Perfection**
Indulge in the delightful symphony of flavors and textures presented by Smashed Rosemary Potatoes, a culinary masterpiece that elevates the humble potato to new heights. This tantalizing dish features tender, fluffy interiors enveloped in irresistibly crispy exteriors, infused with the aromatic essence of fresh rosemary. Prepare to embark on a sensory adventure that will leave your taste buds craving more.
**A Trio of Culinary Delights:**
1. **Classic Smashed Rosemary Potatoes:** Experience the timeless delight of classic Smashed Rosemary Potatoes, where golden-brown exteriors yield to fluffy, pillowy interiors. Infused with the subtle yet distinctive flavor of rosemary, these potatoes are a quintessential comfort food.
2. **Garlic Parmesan Smashed Rosemary Potatoes:** Elevate your taste buds with Garlic Parmesan Smashed Rosemary Potatoes. A generous sprinkling of garlic powder and grated Parmesan cheese adds an extra layer of savory goodness, creating a harmonious blend of flavors that will leave you craving more.
3. **Lemon Herb Smashed Rosemary Potatoes:** Introduce a refreshing twist with Lemon Herb Smashed Rosemary Potatoes. The bright acidity of lemon zest and a medley of aromatic herbs, including thyme and oregano, awaken your senses and create a dish that is both vibrant and comforting.
Prepare to be captivated by the irresistible charm of Smashed Rosemary Potatoes. Whether you prefer the classic simplicity of the original, the savory indulgence of the garlic parmesan variation, or the refreshing zest of the lemon herb version, these recipes offer a culinary adventure that will delight your taste buds and leave you craving more.
SMASHED ROSEMARY POTATOES
Sea salt gives these baby reds a delightfully crispy crust with creamy smooth smashed-potato centers. Fresh rosemary lends a fragrant herbal note.
Provided by Spexgirl
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Cover a large baking sheet with parchment paper; do not use waxed paper.
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Remove from heat and drain.
- Pour 1 1/2 tablespoons olive oil onto the parchment paper-covered sheet. Place potatoes on the oil and roll to coat. Push potatoes to one side of the pan. Sprinkle 1 teaspoon sea salt onto oil; space potatoes evenly on the salted oil.
- Place the bottom of a drinking glass on each potato and push down firmly until the it cracks open and is about 1-inch thick. Brush potatoes with remaining oil and sprinkle with remaining sea salt. Sprinkle with pepper to taste. Tuck rosemary sprigs among potatoes.
- Roast in the preheated oven until edges are crispy and beginning to to brown, about 20 minutes.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 12.3 g, Fat 6.9 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 665 mg, Sugar 0.8 g
SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE
Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.
Provided by Florence Fabricant
Categories dinner, main course, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 21 grams, Carbohydrate 44 grams, Fat 28 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 823 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the right potatoes: Use a variety of potatoes that are suitable for roasting, such as Yukon Gold, Russet, or Red potatoes. These potatoes have a good balance of starch and moisture, which will give them a crispy exterior and a fluffy interior.
- Wash and dry the potatoes thoroughly: This will help the potatoes to roast evenly and prevent them from sticking to the pan.
- Cut the potatoes into uniform-sized pieces: This will ensure that they cook evenly. If the pieces are too small, they will overcook and become mushy. If they are too large, they will not cook through.
- Season the potatoes generously: Use a combination of salt, pepper, garlic powder, onion powder, and paprika. You can also add fresh herbs, such as rosemary or thyme, for extra flavor.
- Toss the potatoes in oil: This will help them to crisp up in the oven. Use enough oil to coat the potatoes evenly, but not so much that they are greasy.
- Roast the potatoes at a high temperature: This will help them to develop a crispy exterior and a fluffy interior. The ideal temperature for roasting potatoes is 425 degrees Fahrenheit (220 degrees Celsius).
- Roast the potatoes for 20-25 minutes: Or until they are tender and golden brown. Be sure to turn the potatoes halfway through cooking so that they cook evenly.
- Serve the potatoes immediately: Smashed rosemary potatoes are best served hot and crispy. You can garnish them with fresh herbs, such as rosemary or thyme, for extra flavor.
Conclusion:
Smashed rosemary potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. They are crispy on the outside, fluffy on the inside, and packed with flavor. With just a few simple ingredients and a little bit of time, you can make this delicious dish that will surely be a hit with your family and friends.
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