Rosemary Smashed Potatoes
Our mild winters in North Carolina are very kind to our outdoor rosemary plant. With rosemary on hand year round, we serve a lot of rosemary roasted potatoes at Josmo’s Café to accompany steaks and pork chops.
I was glad to find an interesting variation in the April 25, 2016 issue of People Magazine. This is my slightly adapted version of a recipe created by Pati Jinich author of Mexican Today.
1 ½ pounds baby red potatoes or if larger, cut into 1 ½ inch pieces
¾ cup olive oil plus extra for baking sheet
2 crushed garlic cloves
2 T fresh rosemary – chopped
½ tsp chili powder
1 tsp kosher salt
½ cup Parmesan cheese – finely grated fresh
- Cook potatoes in salted water about 20 minutes until tender.
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with foil. Drizzle with olive oil until lightly coated.
- Drain potatoes when done.
- While potatoes are hot, place them one at a time on the baking sheet. Using the back of a spoon, press down on the potatoes being careful not to break the potato apart.
- Stir together olive oil, garlic, rosemary chili powder, and salt. Drizzle over potatoes.
- Sprinkle with grated Parmesan cheese.
- Bake potatoes until golden and slightly crisp on the bottom about 25-30 minutes.