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.
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.
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
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
- 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.
- 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?
