Sometimes, only a potato will do. Like when you’re having steak or fried chicken. Some meals simply aren’t well-rounded if there isn’t a potato, in some form, on the plate. What kind of potato you ask? Does it matter? If you put a potato in front of me, I’m probably going to eat it. I’m not picky, with the exception of potato salad.
As you may have guessed, we grilled steaks the other night and I needed potatoes to go with. Fortunately, I had a bag of mixed baby potatoes hanging around and made what you see above. You’re welcome.
Those are smashed and roasted potatoes and they deliver the best of everything a potato has to offer. You get the crispness of a fry and the pillowy texture of a baked potato. Yes, it is a lot like a potato pancake, but without all the work and flour…and eggs. These babies go into the oven for a bit and you can go do whatever, as opposed to standing over a skillet.
Here’s what you’ll need to make potato magic:
1 lb small potatoes – the bag of mixed gourmet is nice because you get a lot of color, but you could use small purple or red, or even fingerling potatoes.
2-3 TBSP olive oil
2-3 tsp dried rosemary
A few cloves of garlic, peeled and halved (optional)
Kosher salt and freshly ground black pepper
Preheat oven to 400 degrees. Lightly grease a baking sheet with a little of the olive oil (or oil of your choice).
Bake potatoes in the microwave for 5-6 minutes, until they are soft enough to “smash” with a masher, the back of a large spoon or your heat-protected hand, if you’re Jane of the Jungle, that is.
Place your smashed potatoes on the cookie sheet along with the garlic, if you so choose. Drizzle with olive oil, rosemary, salt and pepper.
Place in over and bake for about 15 minutes, until edges become golden and crispy. Turn over and bake a few minutes longer until they reach your desired level of golden deliciousness.
Serve hot with or without a dipping sauce. We used a bit of plain Greek yogurt…typical, I know.