We were looking for a side dish for a beefy main course the other night and potatoes seemed like the way to go, but we didn’t want mashed potatoes, we don’t do fried potatoes and the last few times we have just tried to roast potatoes from the completely raw state they have gotten a little shriveled and some would cook all the way through and some wouldn’t, so I had an idea – why not boil the potatoes until almost completely cooked (like you would for mashed pots) but leave the skin on, let them cool, give them a smash and then roast them quickly in a very hot oven to caramelize. The end result reminded me of some English potatoes I had once in London with my sister, though these had half the fat of those, but so tasty. A sprinkle of fresh chopped herbs at the end adds an extra pop of flavor and freshness.
Smashed Garlic Rosemary Potatoes
2 pounds small red and white potatoes, scrubbed clean
5 garlic cloves, minced
3 tablespoons fresh rosemary, chopped fine
1/4 cup olive oil
1 tablespoon butter
Salt and pepper to season
Chopped parsley and chives or green onions for garnish
Fill a large soup pot with water and season heavily with salt (you want the salt to really penetrate the skin of the potatoes.) Add the potatoes and place on the stove over medium-high heat. Bring the water to a boil and boil the potatoes until they are just tender. Drain and pour out onto a large baking sheet or hotel pan so that none of the potatoes are overlapping. Allow to cool. Once cool use the palm of your hand and gently push on the top of each potato, allowing it to open slightly. Mix the olive oil, garlic and rosemary together in a small bowl then drizzle over the smashed potatoes, making sure all are covered. Season with salt and pepper then dot the butter around the pan on the potatoes. Heat the oven to 400 degrees and bake for 15-17 minutes allowing the edges of the potatoes to slightly crisp and start to caramelize. Garnish with the parsley and green onions and serve hot or room temp with your favorite main dish.