Creamy potato on the inside with the baked crispy edges outside made extra good with garlic, butter and rosemary in this easy smashed potatoes side dish.
Course Side Dish
Cuisine American
Keyword potatoes
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 131kcal
Ingredients
1 ½poundssmall red potatoes
3tablespoonsbutter(I use salted butter)
1large clovegarlic, minced or pressed
1tablespoonminced fresh rosemary
½ teaspoonkosher salt
¼ teaspoon freshly ground black pepper
Instructions
Preheat the oven to 425°F.
Boil the potatoes in a medium sauce pan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split. Drain the water from the pan and set aside.
On medium low heat, melt the butter in a small saucepan with the garlic, cooking for 2-3 minutes until fragrant. Stir in the rosemary and salt and pepper.
Pour the butter over the potatoes and toss until coated. Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes.
Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy. Watch so the garlic doesn't burn. Season with more kosher salt and pepper and serve hot.
Notes
I use rosemary as my herb of choice with these smashed potatoes but you could use parsley, thyme, marjoram, sage or tarragon. And if you like cheese, Parmesan or even shredded cheddar make a tasty addition.