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
Preheat the oven to 400 degrees.
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.
Boil the potatoes for about 30 minutes (covered). Remove once tender (test with a fork).
While the potatoes are boiling, mix together the olive oil, garlic, rosemary, and salt & pepper.
Drain the potatoes and once cool enough to handle, place on a baking sheet.
Use a fork or potato masher and LIGHTLY press down on the potatoes to flatten a bit.
Brush each smashed potato with the garlic olive oil mixture.
Sprinkle Parmesan over each potato and place in the oven for about 12 minutes (or until golden and crispy).
Feel free to sprinkle with additional seasonings if needed for serving.