The oven smashed potatoes with rosemary and garlic are incredibly easy and delicious, and we can pair them with all kinds of dishes from meat to fish, and they are accessible to everyone!!!!!!!
The seasoned potatoes cooked in the oven are flavored with the classic mixture I use to season oven-baked potatoes, a simple chop of garlic, rosemary, and salt, but if you prefer something else, use chili, paprika, or sage according to your personal tastes.
Potatoes are definitely one of the most famous side dishes because they are versatile; we can cook them in many ways, use them in many different recipes from appetizers to desserts, and they are also economical!
HERE IS THE EASY RECIPE FOR OVEN SMASHED POTATOES WITH ROSEMARY AND GARLIC, but if you want to browse the blog, you’ll find many, many others!
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I have opened a recipe channel open to all and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read a sweet and a savory recipe!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for OVEN SMASHED POTATOES with rosemary and garlic RECIPE
- 2.2 lbs potatoes (I got classic mignon potatoes at Ipercoop)
- as needed rosemary (fresh and finely chopped with a knife)
- 2 cloves garlic (finely chopped)
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Tools for OVEN SMASHED POTATOES with rosemary and garlic RECIPE
#adv
- Meat Tenderizer
- Parchment Paper
- Baking Trays
FOR THE PREPARATION OF THE OVEN SMASHED POTATOES WITH ROSEMARY AND GARLIC RECIPE
1) As written in the ingredients, I chose to take small potatoes with thin skin from Sicily found at Ipernova in Castenaso Bologna because….
2) because the smashed potatoes need to be small in my opinion, and if I bought the other ones that are sometimes huge, I would have had to trim them with a knife, and honestly, I don’t think I could do a good job, so I opted for these small mignon potatoes which also have a very thin skin…I WOULD SAY PERFECT FOR ME!
3) I wash and dry the mignon potatoes and boil them starting from cold water for about ten minutes or even less!
5) I preheat the oven to 375/400°F and line a baking tray with parchment paper;
6) finely chop garlic and rosemary together with a knife.
7) I drain the potatoes, dry them slightly, and arrange them on the prepared tray:
8) with the meat tenderizer or a simple glass, I smash them without paying too much attention: they are beautiful because they are irregular, right?
9) I add a little chop of garlic and rosemary on top of each small boiled mignon potato and then sprinkle the smashed potatoes to bake in the oven with salt, pepper, and a little extra virgin olive oil.
10) All that’s left is to bake the smashed potatoes seasoned with the aromatic chop and finish cooking in about 20 minutes, but as always, check your home oven carefully!
11) Damn, they are so good!!!!!!!!!!!!!!!!!!!!!!!!
Enjoy your meal!
Annalisa
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Annalisa says…
1) This recipe is better than the classic roasted potatoes because it’s quicker, the mignon potatoes are crispy and flavorful, and as I said above, we can pair them with roast chicken, roasted fish, a pasta salad or vegetables, and we can flavor them just as we like!
2) We can make the same recipe with American sweet potatoes!
