Smashed Rosemary Potatoes

Serves 4 as side dish

Prep time: approximately 30 minutes

I love potatoes (as does everyone in my family), but sometimes they can get a bit boring. I love this recipe, because it’s very basic, but adds some flavor with the rosemary, lemon, and by “smashing” the steamed potatoes in hot butter and olive oil and giving them a crispy shell.

Photo credit Ken Kaushansky

1 lb multicolored potatoes

4 cloves garlic, smashed

1T olive oil

1T butter

1T chopped fresh rosemary

salt and pepper

2 lemons, juice and zest

Begin by steaming the potatoes. How long it takes will be totally dependent on how big they are - typically for the size I typically get at the store or farmer’s market, it takes about 15 minutes to be on the “raw” side of fork tender. After steaming, remove them from the steamer and allow them to rest on a kitchen towel for a couple minutes, just for them to dry.

While they are drying, heat butter and olive oil in a cast iron pan (or another pan that sears well) over medium-high heat. Add the garlic (after smashing it with the side of your knife and peeling) for 30 seconds, but no longer. Then, add the potatoes, sprinkle with salt and pepper, and press down on each with a spatula slightly. Allow them to cook for ~3 minutes, or until they begin to brown. Flip the potatoes, and allow them to cook for another two minutes. Add the rosemary, and cook for one final minute. Remove from heat, then add lemon juice and zest.