Want to shake up Thanksgiving? Swap out the mashed potatoes for these smashed potatoes with rosemary and butter!
Michael will absolutely not approve of this message but I don’t care.
He completely, utterly, beyond a shadow of a doubt loves mashed potatoes more than any other food on the planet. He probably feels about mashed potatoes how I feel about peanut butter. It can do no wrong, it makes me happy and I will never, ever give it up.
So, here I am saying he should give up his Thanksgiving mashed potatoes, well, not really.
If you’re on the more adventurous side of Thanksgiving, looking for a new dish or you’re simply not as attached to the idea of traditional sides then I recommend giving these smashed potatoes a try. And if you aren’t convinced, well, then have your mashed potatoes on Thursday and make these smashed potatoes later in the weekend.
They are so delicious. I made them as part of his special birthday meal last week and between the two of us we ate an entire bag of red potatoes in one sitting. They really are that good.
I paired them with some sautéed green beans, a wedge salad with coconut bacon (also, divine) and a piece of dill/lemon baked fish for the birthday boy.
These potatoes do take a bit of time because you have to cook them twice, boiling before baking, but the cooking time is inconsequential when you’re doing other things during the cooking process. You could even consider boiling a few hours or even a day in advance to cut down on the day of prep work.
- 1 pound red potatoes, though other small potatoes would work just as well
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2-3 tablespoons chopped fresh rosemary
- Wash potatoes well then place in 4 cups cold water with ½ teaspoon of salt.
- Bring water to a boil. Cook potatoes until they are easily pierced with a fork, about 15 minutes.
- Drain potatoes and let cool.
- Preheat oven to 375.
- Grease a baking sheet with a little olive oil, then toss potatoes until they are covered in the oil.
- Place potatoes on baking sheet, with a potato masher, press down gently on potatoes until they flatten slightly but do not fall apart.
- Melt butter and brush tops of potatoes with a little butter.
- Sprinkle salt and rosemary over potatoes.
- Place potatoes in the oven for 25 minutes or until edges and tops are golden brown.