Smashed Rosemary Baby Potatoes

by Jane

Mashed potatoes again? Say no to that and make these Smashed Rosemary Baby Potatoes instead!   This side dish will become a favorite which you will come back to time and time again. Provide some variety and surprise your family with these next time you have chicken or beef. I will warn you ahead of time, they are addicting!

Melt the butter and whisk in the finely chopped fresh rosemary, kosher salt and pepper. What a winner of a combination! Just you wait!

Drizzle this over the potatoes and toss to coat. Keep in mind that this flavorful coating will bake into those potatoes.

Empty potatoes onto a parchment-lined rimmed baking sheet. Drizzle with any excess butter mixture and space them apart so heat can circulate equally around each one. I usually just roll them around again in the excess rosemary butter as I’m space them out ready for baking.

After 20 minutes, take the baking sheet out and smash each into more of the rosemary butter with a flat-bottomed glass. Grate a soft cheese like brie or gruyere on top. Parmesan would be great on these, too! Use whatever will compliment your meat. Return to the oven for another 10 minutes to finish. Personally, I could eat these Smashed Rosemary Baby Potatoes  just by themselves. I’ve been known to snack on any leftovers in the fridge, provided there were any left. I hope you enjoy!


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Smashed Rosemary Baby Potatoes

Prep time: 

Cook time: 

Total time: 

Serves: 6 servings

This is an amazing side dish to serve with chicken or beef . Choose a mild cheese of your choice to grate over the potatoes. Brie or gruyere is highly recommended. To make this dairy-free, use olive oil in place of the butter and leave off the cheese.
Ingredients
  • 1.5 pounds of baby potatoes, washed and dried
  • ¼ c. unsalted butter, melted ( You can substitute extra-virgin olive oil for a dairy-free replacement.)
  • 1 t. fresh rosemary, finely chopped
  • ½ t. kosher salt
  • ½ t. black pepper, freshly ground
  • A mild soft cheese like Brie or gruyere to grate over potatoes(optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Blend the melted butter with finely chopped rosemary, Kosher salt and pepper.
  3. Toss potatoes in a bowl with butter seasoning.
  4. Place on a parchment paper-lined rimmed sheet pan, Scrap and drizzle any remaining butter seasoning over the potatoes in the pan. Spread them out evenly before placing them in the oven.
  5. Bake for 30 minutes then remove from oven.
  6. Using a flat-bottomed glass or other comparable device, press down to "smash" each potato.
  7. Grate Brie or Gruyere cheese on top of each potato, if desired.
  8. Place pan back in the oven for 10 minutes.
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