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 SMASHED POTATOES
Calling all potato lovers! These Rosemary Smashed Potatoes are CRAZY crispy on the outside and fluffy on the inside! Baby red potatoes drizzled with olive oil and seasoned with salt and pepper and fresh rosemary. A perfect side dish.
Provided by Joanna Cismaru
Categories Side Dish
Time 50m
Number Of Ingredients 5
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until fork tender, about 12 to 15 minutes. Drain and leave them in the colander for 5 minutes.
- Preheat oven to 450 F degrees. Line a baking sheet with parchment paper and drizzle some olive oil over it.
- Place cooked potatoes on the baking sheet, leaving plenty of room between each potato. You might need two baking sheets, if you don't have a large one, but it depends on how many potatoes you cook.
- Using a potato masher or fork, gently press down on each potato until it slightly mashes and flattens. Rotate the potato masher 90 degrees and press down again. Brush the tops of each potato generously with more olive oil.
- Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary.
- Bake in a 450 degree oven for 20-25 minutes until golden brown.
Nutrition Facts : Calories 188 kcal, Carbohydrate 25 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 415 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
SMASHED ROSEMARY POTATOES
Serve John Torode's potato side dish with a summer roast for an easy and light Sunday lunch
Provided by John Torode
Categories Side dish
Time 55m
Number Of Ingredients 4
Steps:
- Boil the potatoes in lots of salted water until almost cooked all the way through. Drain and leave to cool a bit. Strip the rosemary leaves and mix with the oil, garlic and seasoning in a roasting tray.
- Tip in the potatoes, crush them a little with a masher or a fork and toss with the oil mixture. Roast for 35 mins in the oven underneath the chicken until they are crunchy and you can smell the rosemary and the garlic just on the edge of burning.
Nutrition Facts : Calories 239 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
JOHNNY GARLIC'S FAMOUS GARLIC AND ROSEMARY MASHED POTATOES
Provided by Guy Fieri
Categories side-dish
Time 50m
Yield about 8 to 10 servings
Number Of Ingredients 8
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.
ROSEMARY ROASTED POTATOES
Provided by Ina Garten Bio & Top Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
- Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
- Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
- ;
- Sprinkle with remaining rosemary and serve.
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
ROSEMARY MASHED POTATOES
"In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.
Nutrition Facts : Calories 280 calories, Fat 10g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 342mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
ROSEMARY MASHED POTATOES
Make and share this Rosemary Mashed Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 45m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
- Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.).
ROSEMARY MASHED POTATOES
Very simple recipe for a very uniquely flavored mashed potato. From Bon Appetit Magazine, November 2000. Enjoy!
Provided by quondamquadrat
Categories Potato
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water, about 40 minutes. Drain. Return potatoes to pot. Mash.
- Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat. Stir into mashed potatoes.
- Add butter; stir to melt. Season to taste with salt and pepper.
Nutrition Facts : Calories 286.1, Fat 13.6, SaturatedFat 8.5, Cholesterol 37.8, Sodium 92.5, Carbohydrate 37.3, Fiber 4.5, Sugar 1.7, Protein 5.3
ROSEMARY MASHED POTATOES
From Taste of Home March 2008. I recently bought a rosemary plant at our local farmer's market. What a great way to use it!
Provided by invictus
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a dutch oven; add 1 teaspoon salt. Cover with water. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
- Place potatoes in a large mixing bowl. Add the milk or cream, butter, rosemary, numeg, pepper and remaining salt. Beat until smooth.
Nutrition Facts : Calories 175.7, Fat 4.6, SaturatedFat 2.8, Cholesterol 12.3, Sodium 331.5, Carbohydrate 31.2, Fiber 2.8, Sugar 1.3, Protein 3.4
ROSEMARY MASHED POTATOES
Categories Milk/Cream Herb Potato Side Thanksgiving Quick & Easy Rosemary Fall Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 4
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.
- Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.)
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ROSEMARY GARLIC SMASHED POTATOES - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 93Category Side DishCuisine AmericanTotal Time 50 mins
- 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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