Smashed Baby Potatoes with Rosemary, Shallots and Sea Salt
If you need the perfect side dish for just about anything, this is it! With Easter just around the corner, these potatoes would compliment a baked ham beautifully. Or pair them with steak or chicken for a nice change. Potatoes can get pretty boring, but you will receive rave reviews from your family and guests when you serve this lovely side dish, I promise! Be sure to double the recipe if you are feeding more than 4-5 people.
Thank you to my local Nugget Market for this fabulous recipe!
INGREDIENTS
2 pounds baby potatoes (red potatoes, Yukon golds, fingerling potatoes)
4 ounces (1 stick) unsalted butter, divided
2-3 cloves garlic, peeled and crushed
Maldon Sea salt flakes or regular sea salt, to taste
fresh ground black pepper, to taste
1 small bunch fresh rosemary leaves, roughly chopped (about 2-3 stems)
2 shallots, sliced thin
METHOD
Place washed baby potatoes in a large saucepan, cover with cold water ( at least 2 inches above potatoes) and heat on high. Bring to a boil, quickly reduce heat and simmer gently for 10-12 minutes until potatoes are tender when pierced with a fork. Drain water and let stand for 10 minutes. Crush each potato to about half its height with a flat utensil ( I use a spatula) then place on a lined baking sheet.
Heat oven to 425 degrees F.
Melt 6 tablespoons of butter with the crushed garlic. Spoon butter/garlic mixture over smashed potatoes, then season with salt, pepper and chopped rosemary. Roast potatoes in preheated oven for about 35 minutes, or until edges are browned.
While potatoes are roasting, caramelize shallots in remaining 2 tablespoons of butter, over low heat, stirring often. Set aside. When potatoes are browned, sprinkle with shallots and season with salt to taste.
4-5 servings
Ecclesiastes 9:7
Go, eat your food with gladness, and drink your wine with a joyful heart......
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