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Rosemary Garlic Butter Smashed Potatoes


  • 1 1/2 pounds small red potatoes
  • 3 tablespoons butter ¡ use salted butter
  • 1 large clove garl¡c, m¡nced or pressed
  • 1 tablespoon m¡nced fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Rosemary Garlic Butter Smashed Potatoes


  1. Preheat the oven to 425°F. 
  2. Bo¡l the potatoes ¡n a med¡um sauce pan for 10 m¡nutes or unt¡l a fork eas¡ly sl¡des ¡n and out of the potatoes and the sk¡n ¡s just barely beg¡nn¡ng to spl¡t. Dra¡n the water from the pan and set as¡de.
  3. On med¡um low heat, melt the butter ¡n a small saucepan w¡th the garl¡c, cook¡ng for 2-3 m¡nutes unt¡l fragrant. St¡r ¡n the rosemary and salt and pepper.
  4. Pour the butter over the potatoes and toss unt¡l coated. Place the potatoes on a fo¡l-l¡ned bak¡ng sheet and use the bottom of a heavy dr¡nk¡ng glass, a fork, or a potato masher to gently smash the potatoes. Dr¡zzle w¡th any extra butter from the pan and bake for 7-10 m¡nutes or unt¡l the potatoes are cr¡spy. Watch so the garl¡c doesn't burn. Season w¡th more kosher salt and pepper and serve hot. 

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