Smashed Potatoes

This is probably the first weekend I was not able to make it to our local farmer’s market, and to be honest, I am a bit bummed. I love getting up early on Saturday and jumping on my bike and riding a few miles up to the market. It’s a small market at that, but there are a few go to farmer’s I love purchasing, and talking to. The primary folks are Jerry and Paula from Jerry’s produce who have an array of plants, and produce and who are extremely knowledgable not only about their product but also recipes, and the others are farmer Scott, and one other farmer who I always buy potatoes from. So last week, I picked up a couple of pints of small, baby yukon potatoes, and while purchasing, I knew exactly what I was going to make. Smashed potatoes.

Smashed Potatoes

I came up with this only due to some of the fresh rosemary I have in the yard, well, that and a bit of garlic. It took only a second to think of, but man oh man did these ever rock, so much that I’ve made them twice.

Let’s get started.

Ingredients:

  • 1 pint of baby Yukon potatoes, approximately 15
  • water
  • 4 tbsp canola oil
  • 1 sprig fresh rosemary, torn
  • 6 cloves garlic, smashed, chopped in half
  • salt, to taste

Start by cleaning the exterior of the potatoes in cold water. Add these to a medium sized pot, then fill with cold water, about 1 inch over the top of the potatoes

Bring this to a medium heat on the stove, and cook until you can run a butter knife through a potato, about 20 minutes or so.

Drain, and let cool.

Bring a large skillet to a medium heat. Add in the canola oil, rosemary, and garlic, and let that come up to temperature. During this time, use the back of a wooden spoon and lightly smash the potato, keeping the potato in tact. Repeat with the remaining potatoes.

How to make smashed potatoes

Remove the garlic and rosemary with a slotted spoon, reserving in a small bowl to be used a bit later.

Add the smashed potatoes to the heated oil, trying to keep them in one layer. Cook until the bottom is nice and crispy and a bit golden. Flip over, and continue to cook until the other side is golden and crispy. Add the garlic and rosemary back into the mixture, and let the garlic caramelize, only for a couple of minutes. Season generously with salt, plate, and serve along a fresh sprig of rosemary for an additional touch.

The result is nothing but awesomeness. You get this great crispy exterior, then a soft interior that is just perfect with that garlic and rosemary. I served this as a side for my kid’s smoked barbecue ribs, and they were just as much as star on the table as the ribs. These are a great side for grilled steaks, or heck pretty much anything. Did I mention any leftovers are perfect for a morning hash?

Smashed Potatoes
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 1 pint of baby Yukon potatoes, approximately 15
  • water
  • 4 tbsp canola oil
  • 1 sprig fresh rosemary, torn
  • 6 cloves garlic, smashed, chopped in half
  • salt, to taste
Instructions
  1. Start by cleaning the exterior of the potatoes in cold water. Add these to a medium sized pot, then fill with cold water, about 1 inch over the top of the potatoes
  2. Bring this to a medium heat on the stove, and cook until you can run a butter knife through a potato, about 20 minutes or so.
  3. Drain, and let cool.
  4. Bring a large skillet to a medium heat. Add in the canola oil, rosemary, and garlic, and let that come up to temperature. During this time, use the back of a wooden spoon and lightly smash the potato, keeping the potato in tact. Repeat with the remaining potatoes.
  5. Remove the garlic and rosemary with a slotted spoon, reserving in a small bowl to be used a bit later.
  6. Add the smashed potatoes to the heated oil, trying to keep them in one layer. Cook until the bottom is nice and crispy and a bit golden. Flip over, and continue to cook until the other side is golden and crispy. Add the garlic and rosemary back into the mixture, and let the garlic caramelize, only for a couple of minutes. Season generously with salt, plate, and serve along a fresh sprig of rosemary for an additional touch.
  7. The result is nothing but awesomeness. You get this great crispy exterior, then a soft interior that is just perfect with that garlic and rosemary. I served this as a side for my kid's smoked barbecue ribs, and they were just as much as star on the table as the ribs. These are a great side for grilled steaks, or heck pretty much anything. Did I mention any leftovers are perfect for a morning hash?

 

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *