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smashed roasted herb potatoes-annette's

(6 ratings)
Blue Ribbon Recipe by
Annette W.
Lincoln, NE

I was going to make these each little individual smashed potatoes but decided I didn't care if they all broke up into one big pile. The idea was to oven roast them with herbs and olive oil after par-boiling them. Just even to crisp up the skins and get the flavor of the herbs cooked inside them. Cooking them this way allows you to serve them family-style. Everyone just helps themselves to a big scoop right off the hot pan. They are delicious and so easy to make. You could throw them on the grill if you wanted to skip turning on your oven. Recipe and photo are my own.

Blue Ribbon Recipe

Another fantastic way to enjoy potatoes as a side dish. These are little nuggets of happiness. Parboiling the potatoes gives them a soft center. Baking in the oven at a high temperature enables the skin to crisp up nicely. Chives and rosemary add a nice fragrant flavor. There are notes of garlic in the potatoes too. These smashed potatoes will complement so many dishes like burgers, steak, or chicken.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 5 -6
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For smashed roasted herb potatoes-annette's

  • 20
    red bliss or new potatoes
  • 3 Tbsp
  • 1/4 c
    olive oil plus some to drizzle on pan
  • 2-3 Tbsp
    fresh chives, chopped
  • 2-3 Tbsp
    fresh rosemary, chopped
  • coarse sea salt
  • black pepper
  • garlic salt w/parsley

How To Make smashed roasted herb potatoes-annette's

  • Boiling potatoes in a pot.
    Wash potatoes and put them into a stockpot big enough to boil them in. Cover potatoes with water. Salt water with a significant amount of salt. (This salt can be iodized or Kosher salt.)
  • Chopping chives and rosemary.
    Bring water to a boil and boil potatoes until barely fork tender. About 15-20 minutes. While potatoes boil, chop your chives and rosemary.
  • Moving rack in the oven.
    Remove from heat and drain. Preheat oven to 450°. Move oven rack to second from the top.
  • Drizzling baking sheet with oil.
    While oven is preheating, cool potatoes slightly. Next, drizzle enough olive oil on a pan to allow the bottom part of the potatoes to sit in it.
  • Smashing potatoes with a potato smasher.
    Place the potatoes on the pan then take a potato masher and break them open. At this point you can decide to keep them as individual potatoes or mash them up a little more like I did. Some you may not have control of depending on how much they have cooked.
  • Brushing potatoes with melted butter.
    Melt your 3 Tbsp of butter in the microwave then add the 1/4 cup olive oil to it. Stir it to mix well. Use a brush and coat the potatoes and skins well with mixture. If you run out, just mix some more. Make sure you get the meat of the potatoes and skins covered with the butter/oil as this helps it crisp up in the oven.
  • Salt, pepper, garlic salt, and herbs sprinkled on potatoes.
    Salt, pepper, and garlic salt the potatoes at this point very well. Sprinkle with the herbs.
  • Roasting smashed potatoes in the oven.
    Bake at 450° for 20-25 minutes. You want the skins to be crispy. Remove from oven and serve.
  • Smashed Roasted Herb Potatoes on a platter with sour cream and chives.
    Top with sour cream and extra chives, if desired. Enjoy!