No, not drunk potatoes. But that could be a future recipe idea! We are talking smashed as in smushed with a fork 😉 With summer in full swing now and 4th of July on its way, some fun side dishes are a necessity! I’ve whipped up these Smashed Rosemary Potatoes quite a few times now. When I had Easter this year, for Father’s Day Weekend and a few other times here and there. They are perfect any time of the year. Everyone loves them and they are a fun addition to any dish! I would have browned these a little more, but I was getting scared they would burn! And that would not look so appealing in pictures. So keep that in mind when you try out this recipe.
I know they aren’t the most beautiful looking, but they taste uh-mazing and we are going for the rustic look, okay?
In other news, it’s Friday! I hope you have had a fabulous week so far. My week was very productive, which is always nice! But I have been asking myself, how is it already the end of June?! Life is moving so fast lately! I wish summer would slow down a bit. These warm sunny days make me a happy happy girl. Everyone is automatically in a better mood during the summer months, right?! Anyway, Marty is back from his work trip so no more scary stories like I mentioned on Monday! This weekend is the Gay Pride Parade in Chicago. We plan to go with some friends who have an apartment that overlooks the parade, it gets pretty wild, but always fun.
Roasted, Crispy and Delightful red potatoes. Vegan and Gluten-Free
- 1.5 pounds of small red potatoes (or 1 bag)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- sea salt and pepper, to taste
- Start by boiling a large pot of water. Wash off potatoes in cold water, removing any dirt. When water is boiling, add in all potatoes. Return water to a boil. Then boil potatoes for 10 minutes.
- Meanwhile, preheat oven to 450 degrees. Spray a baking sheet with cooking spray and set aside (or use aluminum foil).
- After potatoes are soft enough to pierce with a fork, drain water and transfer potatoes to a large bowl.
- Pour olive oil over potatoes and mix until all are covered. Add in garlic, rosemary, sea salt and pepper and mix again.
- Transfer potatoes to the prepared baking sheet, spread evenly apart. Now its time to smush the potatoes with a fork. Either allow the potatoes to cool down about 5 minutes or be very careful, they are HOT!
- Once all potatoes are smushed (don’t worry if they don’t look pretty, we are going for the rustic look, place them in the oven, on the top rack, and roast for about 10 minutes.
- After that, turn your oven to broil. Broil for about 5-7 minutes or until slightly crispy on top. Watch the potatoes carefully so they won’t burn.