Garlic Rosemary Smashed Potatoes Recipes

ROSEMARY GARLIC SMASHED POTATOES

Steps:

• Place potatoes in a large pot of water. Bring to a boil and cook until soft. Drain the water.
• Pre-heat your oven to 400 F.
• Drizzle olive oil over a large baking sheet lined with tin foil, then place potatoes on top of the sheet, around 2-3 inches apart.
• Take a potato masher and very slowly flatten each potato until it's about 1 inch thick, trying to leave the skin on the top. The thinner you get them, the crispier they are!
• Sprinkle the garlic, rosemary and salt over top of each potato.
• Drizzle each potato with olive oil.
• Bake in the oven until they reach desired crispiness, ( I usually take around 20 minutes but I like them super crispy!) then add on the Parmesan cheese. Bake another 5 minutes or until it melts/browns.
• Remove and serve!

ROSEMARY GARLIC BUTTER SMASHED POTATOES

Steps:

• Preheat the oven to 425°F.
• Boil the potatoes in a medium sauce pan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split. Drain the water from the pan and set aside.
• On medium low heat, melt the butter in a small saucepan with the garlic, cooking for 2-3 minutes until fragrant. Stir in the rosemary and salt and pepper.
• Pour the butter over the potatoes and toss until coated. Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes.
• Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy. Watch so the garlic doesn't burn. Season with more kosher salt and pepper and serve hot.

GARLIC-ROSEMARY SMASHED POTATOES

Steps:

• Preheat oven to 425 degrees F. Place a large rimmed baking sheet in the oven to preheat.
• Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender, 12 to 14 minutes.
• Meanwhile, combine 1 1/2 tablespoons oil, garlic, rosemary, salt and pepper in a small bowl.
• Brush the hot baking sheet with the remaining 1/2 tablespoon oil. Place the steamed potatoes on the pan, skin-side up, and smash with the bottom of a jar or smooth side of a meat mallet. Drizzle with the garlic oil. Roast until browned on the bottom, about 15 minutes.

ROSEMARY-GARLIC MASHED POTATOES

Steps:

• Place the potatoes, garlic and 1 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Meanwhile, in a small saucepan, heat butter and milk until butter is melted. Drain potato mixture; add the butter mixture, sour cream, dried rosemary, pepper and remaining salt. Beat until mashed. Transfer to a large bowl. Garnish with fresh rosemary.

SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES

Steps:

• Microwave the potatoes for the time instructed on the package, minus 2 minutes. Allow to cool slightly to handle, then cut the longer potatoes in half, leaving the smaller potatoes intact.
• In a large pan on medium-high heat, add the oil, butter and rosemary stalks. Using the bottom of a dry cup measure or something similar, gently smash each potato portion to about 1/4 inch thick and scrape off with a butter knife. Slide a smashed potato right into the bubbling fat and repeat with the remaining potatoes. Cook until the potatoes are golden and crisp on one side, about 3 minutes, then flip and continue to cook, adding more butter if needed, until golden on the other side, about another 3 minutes. While cooking, mind the rosemary stalks and flip and turn them as well. Once they are lightly crisped, remove them to a drying rack above a baking sheet along with any crisped potatoes. Season gently with salt and pepper.
• Crinkle the rosemary leaves with your fingers or chop gently and add to a large metal bowl with the parsley. Coat the inside of the bowl with the garlic. Transfer the potatoes to the bowl and toss gently until coated. Serve warm.

JOHNNY GARLIC'S FAMOUS GARLIC AND ROSEMARY MASHED POTATOES

Steps:

• Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.
• Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.
• Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

GARLIC AND ROSEMARY 'SMASHED' POTATOES

Steps:

• Preheat oven to 375 degrees.
• Place garlic cloves in a small oven-safe pan or a piece of foil and roast until lightly browned, about 20 to 30 minutes.
• In a large pot, add potatoes and fill with water.
• Cover and bring to a boil until potatoes are softened, about 30 to 35 minutes.
• Drain potatoes through a colander; return to pot (not on stove) and add sour cream, butter, roasted garlic cloves and rosemary.
• Mash the potatoes until few lumps remain.
• Season with salt and pepper and serve immediately.

GARLIC-ROSEMARY MASHED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 400F for 45-55 minutes or until tender.
• Meanhwile, remove papery outer skin from garlic bulb (do not peel or separate cloves); cut top off bulb. Place on a piece of heavy-duty foil; drizzle with 1/2 teaspoons of oil. Wrap foil around bulb. Bake at 400F for 30 to 35 minutes or until softened. Cool for 10 minutes.
• Squeeze softened garlic into a large mixing bowl. Cut potatoes in half; scoop out pulp and add to garlic. Discard potato skins. Mash potatoes.
• In a small saucepan, saute rosemary in remaining oil for 2 minutes; add to potato mixture.
• Add milk and salt; beat until fluffy.