Friday, April 27, 2012

Roasted Smashed Potatoes


These little guys make a yummy starchy side to any meat dish, but I think these could make a fun finger eating appetizer, too!  Instead of just rosemary, salt and pepper, I thought I would add some color and spice by incorporating paprika.  But these potatoes make a great base for any topping.  I think next time I'll go wild and crazy by adding bacon and chives.  But this time I kept it simple so the rosemary's flavor could steal the show.

What you'll need: serves 2-3

12 small gold potatoes (rinsed and poked with a fork)
2 sprigs of fresh rosemary (roughly chopped)
Kosher salt
Ground black pepper
Paprika
Olive Oil

Boil the potatoes with well salted water (about 2 big pinches) until fork tender.  Drain them and place on a foil lined baking sheet.  With a potato masher, smash each potato once.  Drizzle them with a thin layer of olive oil.  Sprinkle on the rosemary, salt, black pepper and paprika (to taste).  Throw them into a 400 degrees oven and bake for about 20 mins or until golden brown and crispy.  Serve immediately because they tend to cool down quickly.

2 comments:

  1. Ohhh, my kids are going to love these -- if for nothing but the name alone!

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    1. The name is pretty fun. And the kids would love doing the smashing part, I bet.

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