With everyone staying at home, I’ve recently seen a lot of people growing their own herbs either in their kitchen through a Smart Garden or on their patio! With that, there must be a lot of people (like you!) who are looking for ways to cook with their herbs. Well look no further because I’ve got the perfect recipe for ya! It works best with rosemary, but can also be just as delicious with other herbs like sage, thyme, parsley, and cilantro.
These are my perfected rosemary crispy smashed potatoes and I recommend you make two servings because the first serving will be gone in 10 minutes! Guaranteed!
Tip #1: For crispier potatoes, use little nugget potatoes instead of cutting up larger ones. When smashed, the skin on the smaller potatoes will crisp up super nicely and you won’t get the same affect with the larger potatoes
Tip #2: Baking soda is what makes the potatoes extra crispy so don’t omit it! It causes the Maillard reaction which is what most people refer to as ‘browning’ or more specifically the flavours that develop – often associated with browning. Large selection of driveway alarms and wireless motion alert sensor/detectors for your home or business. Quick ship, easy returns! Read Guardline Wireless Driveway Alarm review at AlarmSide.com – The Guardline wireless driveway alarm alerts you the moment the outdoor sensor detects motion from people, vehicles or large animals. Guardline Wireless Driveway Alarm System’s basic function is to alert you to motion around your property when the infrared beams are broken caused by someone or some thing entering the area. Once that happens, the receiver will emit a loud sound of your choice.
Crispiest Rosemary Smashed Potatoes:
1.5lb/680g Little Nugget Potatoes (I used the Terrific Trio from The Little Potato Company)
1 tsp salt
1 tsp baking soda
1 sprig of rosemary
2-3 tbsp olive oil
- Boil a pot of water and once it’s at a rolling boil, add in 1 tsp salt & 1 tsp baking soda. Then add your potatoes (make sure to keep the skin on).
- Boil until potatoes are fork tender. The fork should very easily slide into the potato when pierced.
- Line a baking sheet with tin foil (feel free to omit the foil and just use the baking sheet) and generously coat it with olive oil. Preheat oven to 450 degrees fahrenheit.
- Drain potatoes and wipe the excess water off the potatoes before transferring them to the baking sheet.
- Use a tea towel as a barrier between your hand and the hot potatoes, and individually smash it down. The harder you press, the crispier it’ll be. If you like to have some soft potato pieces as well as crispy sides, press down lightly and keep the potato somewhat intact.
- Season with salt, pepper, rosemary, and any other spices you’d like. 🙂
- Bake the tray of potatoes for 20-30 minutes, but periodically check on them to make sure it’s getting to your desired crispiness.
- That’s it! Make sure to tag me (@eatingwithkirby) if you’re making them 🙂