Description
Delicious Rosemary Lemon Smashed Potatoes are perfect for a side dish, offering a crispy texture with a hint of lemon and rosemary.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, small to medium-sized
- 1 tablespoon salt
- 1/3 cup olive oil
- 21/2 teaspoons Diamond Crystal kosher salt
- 1/21/2 teaspoon black pepper
- 11/2 teaspoon garlic powder
- 1 tablespoon minced rosemary leaves
- 1 tablespoon lemon zest
- 1/4 cup minced flat-leaf Italian parsley for garnish
- 1 tablespoon lemon juice
Instructions
- Prep & Boil Potatoes: Start by washing the new potatoes until they shine, then toss them into a pot of cold water. Boil them until fork-tender and fragrant, being careful not to overcook. You want them to hold their shape for smashing.
- Smash & Season Potatoes: Once they have cooled slightly, gently smash each potato with the palm of your hand until they are slightly flattened. The texture should be rustic; do not push too hard as you want them intact for crispiness.
- Drizzle & Toss Dressing: Whisk together your olive oil, lemon juice, and minced rosemary until well mixed. Drizzle this mixture over your smashed potatoes, tossing them lightly to coat evenly. Adjust seasoning to your taste.
- Bake for Crispy Finish: Spread your seasoned potatoes on a baking sheet lined with parchment paper, ensuring they are not crowded. Bake them at 375 degrees F until crispy and golden, about 30 minutes. Keep an eye on them towards the end to avoid over-browning.
- Serve & Share Warm: Remove the roasted potatoes from the oven and allow them to cool slightly. They should be golden brown and crispy, ready for enjoyment. Serve them warm alongside your favorite protein or a fresh salad.
Notes
- Storage Tips: Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warm.
- Expert Tips: For the best texture, use Yukon Gold potatoes as they hold their shape well and provide a creamy consistency.
- When boiling, aim for the potatoes to be fork-tender to maintain their structure during smashing.
- Ensure potatoes have enough space on the baking sheet; overcrowding can lead to steaming instead of crisping.
- If the seasoning tastes too strong, adjust the kosher salt after baking by tasting first to avoid over-salting.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10-15 minutes until warmed through.
- Serving Suggestions: Serve your Rosemary Lemon Smashed Potatoes with prime rib for a hearty meal or pair with grilled chicken for a summer dinner. They can also be enjoyed with a fresh salad on the side for balance.
- Recipe Variations: Add parmesan cheese for a cheesy twist. Incorporate additional garlic for extra flavor. Include other herbs like thyme or oregano for added variety.
- Ingredient Notes: Choose Yukon Gold potatoes for their superior flavor and texture. If you cannot find them, other potato varieties can be used; however, they may not hold their shape as well.
Nutrition
- Calories: 193
- Sugar: 2.5g
- Sodium: 401mg
- Fat: 5.4g
- Saturated Fat: 0.6g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5.2g
- Protein: 2.7g
- Cholesterol: 0mg