Garlic Rosemary Smashed Potatoes
I hope you are not sick of potatoes yet, because I sure am not. We have been lucky enough to get potatoes in our Field Goods bag and as the weather cools down these veggies are just what the dietitian ordered. Last week, I shared a delicious soup recipe and I still had potatoes to spare. These delicious root vegetables are starting to take over the farmers market, CSA shares and supermarket shelves again and you should take full advantage.
Potatoes sometimes get a bad reputation in the health food world and I am sick of it! While this is not your green-light to eat french fries, chips and loaded potato skins, it is your signal to enjoy real, whole foods and guess what potatoes are just that. Did you know that potatoes are high in potassium? And did you know that many of us are deficient in that micronutrient? That’s because we are eating a highly processed food diet (potato fries and chips included) that is high in added sodium and low in nutrient dense foods. If we, however, find potatoes from local sources AND we add the spices, salt and fats ourselves, we end up with a more delicious dish AND far nutritious.
I have been wanting to try a “smashed potato” recipe for awhile now but had been putting it off because sometimes you just get too dang comfortable in the kitchen and things get stagnant. Well, I was at a wellness event the other day with potatoes on display and a lady came over and RAVED about her favorite potato recipes, one being a “smashing” hit! I figured it was time to give it a go and OH MY GOODNESS these are spud-tacular.
They are best right out of the oven but we ate them as leftovers too and they were delicious, not to mention we reaped the benefits of resistant starch when the potatoes were cooled….more on that later.
- 15 small potatoes, skin on (use fingerling, yukon gold, etc.)
- 2 Tablespoons Extra Virgin Olive Oil
- 4 cloves of garlic, peeled and minced
- 2 teaspoons dried rosemary
- Salt & pepper to taste
- Preheat oven to 450°F.
- In a large pot, cover potatoes with water and bring water to a boil. Boil potatoes for 15-20 minutes until tender. Remove from heat and drain water, pat potatoes dry.
- Place potatoes on lined baking sheet. Using a wooden spoon or potato masher, smash potatoes gently to flatten but keep in one piece.
- Top with olive oil, garlic, rosemary, salt and pepper.
- Place in oven and bake for 15-18 minutes or until golden and crisp.
Share your potato shots with me on the insta! Have a great Tuesday 🙂