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
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.


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

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