I have something to tell you. I have been trying to tell you for a while, and I hope it won’t make you think less of me.
I don’t like potatoes.
I know, I know. There are so many different kinds, and they are so versatile.
And, I’ll admit to eating fries and potato chips on a semi-regular basis. But, I’m sorry to tell you that I’ve only been going through the motions.
Potatoes are the bad-internet-date of the vegetable world. They look sexy, smooth and perfectly golden brown in their photos and then when they show up they are lumpy and pasty and just plain boring.
But, I have been seeing these new potatoes around the block lately. The pictures of them are pretty alluring. Groomed with oil, seasoned, crispy brown and slightly disheveled.
Just like a bad relationship, I thought I had better give them another chance.
And, I’m glad that I did.
These bad boys turned out to be just as good as they looked. No false advertising here. Don’t get me wrong. I’m definitely not a potato convert, but if one of these lemon rosemary smashed potatoes turned up to dinner I wouldn’t kick it off my plate.
- 32 ounces (2 pounds) baby (or new) potatoes
- 3 TBSP olive oil
- 1clove of garlic, pressed
- Zest and juice of 1 lemon
- 1 TBSP of rosemary leaves, chopped roughly
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 220 C (450 F).
- Line a baking sheet with parchment paper.
- In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
- Allow to sit until dry and cool enough to handle.
- In a small bowl, mix oil, zest, juice and garlic.
- Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece.
- Drizzle each potato with olive oil mixture.
- Sprinkle with rosemary and season with salt and pepper.
- Place into oven and bake for 18-20 minutes, or until golden brown and crispy.
- Serve immediately.