Crispy Fried Smashed Rosemary Potatoes

Little Bites of Crispy and Creamy Goodness

Breakfast & Brunch
Sides

My Thoughts

I say these are moderately difficult because you have to boil them and then bake them. Other than not overcooking them during the boiling process, these are actually insanely easy to make.

The How To Do It

  1. Wash and scrub the potatoes to make sure there's no dirt on them, add them to a medium sized pot of water, and bring the water to boil.
  2. While your potatoes are cooking, preheat your oven to 450° F and place the cast iron skillet in it. Later, when we add the potatoes to the skillet, you want them to start frying as soon as they hit them metal.
  3. Let the potatoes cook until they become soft. Not so soft as you would for mashed potatoes, but soft enough that you can mash them slightly with a fork, but they won't fall apart.
  4. Once they are soft enough to partially mash, drain them and let them cool down enough that you can work with them. Careful, you don't want to burn your fingers!
  5. When they are cool enough to comfortably touch, take a fork and gently mash down on each potato. You want to mash it so that the sides break open, but not so much that the potato falls apart.
  6. Once you've mashed all the potatoes, toss them in the olive oil (you can also use duck fat, which is, to be honest, pretty amazing), the seasonings, and the herbs (everything in the recipe). Gently toss everything together until the potatoes are completely covered with oil and seasonings.
  7. Remove the hot (VERY HOT!) skillet from the oven and add the potatoes. They should hiss and sizzle as soon as they hit the skillet. Think of the sound of cheering after the Yankees hit a homerun (I'm a Yankees fan in the south, just deal with it!).
  8. Roast the potatoes for 15-20 minutes. It may take a bit more or less time depending on your oven and the size of the potatoes, so just keep an eye on them. They are done when the outside gets a nice, golden brown, crust on all the little rough bits (this is why we mashed them slightly).
  9. You can sprinkle them with a little parmesan cheese or drizzle a little ranch aioli on them.

Ingredients

Crispy "Fried" Smashed Potatoes
1 lbs
gold potatoes
¼ cup
olive oil
2 sprigs
rosemary
1 tsp
kosher salt
½ tbsp
granulated garlic
1 tsp
black pepper
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