Potato Smashers
These potato smashers are definite crowd pleasers. They are addictive good ultimate comfort food. The flattened surface holds all the garlicky-rosemary goodness and is a perfect vehicle to hold any dipping sauce or topping.
Pre-boiling the potatoes give them a head start and guarantees they will have a creamy and buttery interior. The key is to boil the potatoes until they are almost done (al dente per se). Drain the potatoes immediately!!! Yes, we don’t want the potatoes to absorb more water. We want to add the other flavors. Let them cool down and release the steam.
How to smash the potatoes?
I like to use a wooden mallet for smashing. I use the flat side of the hammer and cover my potatoes with a plastic wrap that contains and prevents them from flying all over the kitchen.
Oil or butter?
I like both and I use both. Oil gives more browning and crispiness and the butter adds to creaminess.
I choose to add my garlic rosemary oil towards the end since I don’t want it to burn. Once the potatoes are yellow-golden I baste all those ridges, and crispy potato skin with the oil and herb goodness and let them roast for another 5 minutes until potatoes are glossy and you get nice rosemary aromatic smell.
Potato Smashers
Ingredients
- 1 kilogram small or fingerling potatoes
- 1 tablespoon sea salt
- 2 tablespoon oil
- 1 tablespoon rosemary
- 1 teaspoon crushed garlic
- 1 teaspoon coarse salt
Instructions
- Scrub and wash the potatoes. Place them in a large pot and cover them with water.
- Bring the water to a boil add the salt and let it cook for 15 minutes until the knife can easily go through.
- Strain and let it cool down a little bit.
- Meantime preheat the oven to 420 degrees F. Prepare the baking sheet, line with parchment paper if using and drizzle a tablespoon of oil onto it.
- Have the remaining oil in a small bowl.
- Place the potatoes on a cutting board and cover them with a plastic sheet. Using a potato masher or mallet hammer, smash the potatoes until they explode and flatten.
- Pick the potatoes and place them on the oiled baking sheet. Brush the reserved on the potatoes and sprinkle with salt and pepper and put them into the oven.
- Add the minced garlic and chopped rosemary to the remaining oil (add more oil if needed) and after 15 minutes when potatoes are golden, brush the herb-garlic oil onto the potatoes.
- Roast if for another 5-8 minutes and serve.
