ROSEMARY GARLIC SMASHED POTATOES
Crispy garlic and rosemary smashed potatoes recipe, with a touch of Parmesan cheese baked on top. The perfect smashed potatoes!
Provided by Karlynn Johnston
Categories Side Dish
Time 50m
Number Of Ingredients 6
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!
Nutrition Facts : ServingSize 6 g, Calories 187 kcal, Carbohydrate 19 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1245 mg, Fiber 3 g
GARLIC-ROSEMARY SMASHED POTATOES
A combination of baked, mashed and roasted, these crusty, garlicky smashed potatoes are a healthy and creative alternative. Serve alongside a seared steak or roasted pork tenderloin and green beans.
Provided by EatingWell Test Kitchen
Categories Healthy Rosemary Recipes
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 18.9 g, Fat 7.2 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 311.5 mg, Sugar 1.5 g
ROSEMARY, GARLIC, AND PARMESAN SMASHED POTATOES
Easy Roasted Rosemary, Garlic, and Parmesan Smashed Potatoes are one of the most simple and most delicious side dishes ever! No need to peel the potatoes...just boil, smash, season, and roast. Pair these crispy potatoes with fish, chicken, steak or even salad!
Provided by Niki Medlin
Categories Side Dish
Time 1h10m
Number Of Ingredients 5
Steps:
- Wash the potatoes
- To a large pot, add 3 tsp salt and the potatoes
- Cover with water and add half a lemon, a sprig of rosemary, and 2 cloves smashed garlic
- Bring to a boil and cook until fork tender, about 15 minutes
- Preheat the oven to 400 degrees
- Drain the potatoes and allow them to dry
- Drizzle a baking sheet with 2 tbsp oil and place the dried potatoes on the baking sheet
- Using a mason jar, a measuring cup, a glass, or a potato masher smash each potato until it is about 1/2 inch thick
- In a small bowl, mix together 1 clove minced garlic, 1 tsp minced fresh rosemary, the zest of half a lemon, and 1 tsp salt and add to the baking sheet
- Toss the potatoes with the oil and seasoning mix and bake for 25 minutes
- Remove the potatoes from the oven and sprinkle over 1/4 cup fresh grated parmesan cheese
- Put the potatoes back into the oven and bake until the cheese melts, about another 3-5 minutes
Nutrition Facts : Calories 99 kcal, Carbohydrate 23 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 2333 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
ROASTED GARLIC-PARMESAN MASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Slice off about ¼ inch from the top of the garlic. Place on a sheet of foil and drizzle with olive oil. Wrap in the foil, place on a baking sheet and roast until the garlic is soft, 50 to 60 minutes. Meanwhile, spread 1 cup parmesan in a thin layer on a baking sheet (use a silicone mat if you have one); sprinkle with the chopped rosemary. Bake until golden and bubbling, 5 to 6 minutes. Let cool on the baking sheet.
- Meanwhile, rinse the potatoes well with cold water to get rid of any excess starch. Transfer the potatoes to a saucepan; cover with cold water by 1 inch, season generously with salt and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the potatoes are very tender but not falling apart, about 30 minutes.
- Let the garlic cool slightly, then unwrap and squeeze the cloves out of the skins into a small saucepan. Add the milk and rosemary sprig. Heat over medium heat, stirring occasionally, until hot but not boiling. Reduce the heat to low and keep warm.
- Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Strain the milk mixture into the pot with the potatoes, pressing on the solids. Add the butter, olive oil and 2 teaspoons salt and mash well with a potato masher. Fold in the mascarpone and the remaining 1/4 cup parmesan.
- Transfer the potatoes to a bowl; crumble the crispy parmesan on top before serving.
PARMESAN-ROSEMARY MASHED POTATOES
I think mashed potatoes are a little bland-so I came up with my own version, adding cheese, garlic and rosemary. - Dawn Miller, East Stroudsburg, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 10
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, mayonnaise, garlic, rosemary, salt, pepper and enough milk to reach desired consistency. Stir in cheese.
Nutrition Facts :
GARLIC AND ROSEMARY 'SMASHED' POTATOES
Make and share this Garlic and Rosemary 'smashed' Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209.3, Fat 9.1, SaturatedFat 5.6, Cholesterol 21.6, Sodium 59.4, Carbohydrate 28.8, Fiber 3, Sugar 1.8, Protein 3.9
PARMESAN GARLIC SMASHED POTATOES
Looking for something rich and robust for a special meal? Every now and then you need to break out the butter and cheese to make something downright decadent. I made these specially for my DH one night when he asked for something different instead of the usual pasta and rice. Mmmmm.
Provided by 3KillerBs
Categories Low Protein
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes and cut in chunks. Load into a large pot, add the garlic, and just barely cover with water.
- Bring to a boil and simmer 10-15 minutes or until tender. Drain.
- Put half the butter, half the parsley, and half the Parmesan onto the potatoes along with salt and pepper as desired. Smash and stir.
- Add the rest of the butter, parsley, and Parmesan. Smash and stir again until the potatoes are well broken up and the cheese is well mixed inches.
- Redskin potatoes shouldn't need any milk, but if you used a drier-fleshed type add milk as required.
Nutrition Facts : Calories 228.1, Fat 6.4, SaturatedFat 3.8, Cholesterol 16.6, Sodium 124.6, Carbohydrate 36.8, Fiber 4, Sugar 2.4, Protein 6.4
ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES
Make and share this Rosemary , Roasted Garlic, Cheese, Mashed Potatoes recipe from Food.com.
Provided by Rita1652
Categories Potato
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place garlic in small ovenproof bowl, and drizzle with olive oil.
- Roast for 30 minutes, or until very soft.
- Cool and peel the garlic, and reserve the oil.
- Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
- Drain, reserving 1 cup liquid.
- Discard the cooked rosmary.
- Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
- Mash to desired consistency, adding reserved cooking liquid as needed.
- Mix in 1/2 cup cheese.
- Season with minced fresh rosemary, salt and pepper all to taste.
- Garnish with fresh rosemary.
Nutrition Facts : Calories 306.9, Fat 10.8, SaturatedFat 4.7, Cholesterol 18.3, Sodium 124.7, Carbohydrate 47.3, Fiber 4.1, Sugar 2, Protein 6.8
ROSEMARY MASHED POTATOES AND YAMS WITH GARLIC AND PARMESAN
Make and share this Rosemary Mashed Potatoes and Yams with Garlic and Parmesan recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put garlic in small ovenproof bowl, and drizzle with olive oil.
- Roast for 30 minutes, until very soft.
- Cool, peel, and reserve oil.
- Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes.
- Drain, reserving 1 cup liquid.
- Place potatoes in a mixing bowl.
- Add milk, butter or margarine, rosemary, garlic, and reserved olive oil.
- Mash until smooth as desired, adding reserved cooking liquid as needed.
- Mix in 1/4 cup cheese.
- Salt and pepper to taste.
- Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish.
- Sprinkle with remaining cheese.
- Bake for 45 minutes, until heated through and golden on top.
GARLIC-ROSEMARY MASHED POTATOES
This is a lightened up version of mashed potatoes getting a little extra flavor from roasted garlic. From TOH Everyday Light Meals cookbook.
Provided by cookiedog
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
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.
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Ratings 51Servings 6Cuisine AmericanCategory Side Dish
- In a large pot of salted boiling water, cook the potatoes until fork tender, about 15-20 minutes. Drain and allow potatoes to cool slightly.
- Transfer the potatoes to a large rimmed baking sheet. Use a potato masher or the bottom of a measuring cup or glass to press down on the potatoes to smash them.
- Drizzle the olive oil on top of the potatoes, add the garlic, rosemary, parmesan cheese, salt and pepper, and toss with your hands to combine.
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