I’m a big fan of potatoes. In fact, it’s my carb of choice after rice. I like them fried, baked, boiled, mashed, etc. You name it, I’ll eat it! Potatoes are the perfect canvas to make a simple side or a totally extravagant dish so I incorporate them regularly into my weekly meals.
I had a hard time keeping my hands off these Herbed Smashed Potatoes right when I pulled them out of the oven. They were still steaming when I started eating a couple of pieces but it was totally worth getting my tongue burnt!
The potatoes can be boiled in one big batch ahead on the weekend and kept in the fridge so they’re ready to go in the oven any time during the week. Make sure to smash or flatten them while they’re still warm so they stay in one piece. If you smash the potatoes after they’ve chilled in the fridge, they will crumble and break apart. They will still taste yummy after baking but you’ll have smaller pieces versus whole chunks.
Herbed Smashed Potatoes
Ingredients
- 1 lb baby red or golden potatoes
- Cooking oil spray of your choice
- 1 tbsp ghee melted
- 1/4 tsp onion powder
- 1/2 tsp dried rosemary roughly chopped
- 1/8 tsp paprika
- 1/8 tsp black pepper
- 1/4 tsp coarse or flake sea salt
Instructions
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Preheat oven to 400F.
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Add water until halfway in a medium-sized pot. Bring to a boil.
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Add potatoes and let it cook for 15 minutes. They should be fork tender but still firm.
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Drain and let it cool for 5 minutes.
Smash each potato:
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Place potato on a cutting board and cover with wax paper.
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Gently press the bottom of a glass on top of the potato until it flattens into about 3/4” thick.
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Repeat until all the potatoes are smashed.
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Coat a baking sheet with cooking oil spray.
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Arrange potatoes on the baking sheet.
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In a small bowl, combine melted ghee, onion powder, dried rosemary, paprika and black pepper.
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Drizzle it on top of the potatoes.
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Bake the potatoes in the oven for 20 minutes.
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Turn broil on high for 2 minutes to give the potatoes a nice browned top.
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Remove from the oven and sprinkle with sea salt before serving.
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