Rosemary Parmesan Smashed Potatoes for the WIN today! Ever since my boyfriend and I went to Colorado during the Spring of 2017, we have not stopped thinking about the appetizer we had at Next Door. We ordered their Garlic & Parmesan Smashers and figured they would just be a doctored up potato. We were wrong. These potatoes were crispy and loaded with a ton of flavor.
It was about a week after we got home from Denver when I decided to run to the grocery store for some potatoes. I kid you not I was craving these bad boys ever since I took my last bite. I’ve mentioned this before, but potatoes are one of my favorite foods (along with everyone else) because they’re versatile.
Crispy, salty, and a hint of rosemary.
- 2 lbs Yukon Potatoes
- 3 Tbsp Olive Oil
- 1 Tbsp Butter melted
- 1 Tbsp Dried Rosemary Flakes or fresh
- 5 cloves Garlic minced
- 1/4 cup Parmesan freshly grated
- Salt & Pepper to taste
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Preheat the oven to 400 degrees.
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Keep the skin on the potatoes (that's where all the nutrition is!) and bring a large pot of water to a boil over medium heat.
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Boil the potatoes for about 30 minutes (covered). Remove once tender (test with a fork).
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While the potatoes are boiling, mix together the olive oil, garlic, rosemary, and salt & pepper.
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Drain the potatoes and once cool enough to handle, place on a baking sheet.
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Use a fork or potato masher and LIGHTLY press down on the potatoes to flatten a bit.
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Brush each smashed potato with the garlic olive oil mixture.
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Sprinkle Parmesan over each potato and place in the oven for about 12 minutes (or until golden and crispy).
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Feel free to sprinkle with additional seasonings if needed for serving.