I love potatoes like I love no other root vegetable. Potatoes are and will always be my favourite food from the underground world. If potatoes weren’t so carbalicious, I could live on potatoes alone.
Potatoes are awesome on their own, but add a little bit of rosemary, some garlic, salt and pepper and you have yourself a potato party in a pan! Smashed potatoes are crispy at the edges and incredibly soft in the middle. These delicious, golden crusted nuggets of goodness are a great addition at breakfast and dinner. Or, if you ever fiend for potatoes like I do, make yourself a big batch and have yourself a potato feast. Yes, you might fall into a food coma, but trust me, it will be so worth it.
Smashed Potatoes Recipe
- baby potatoes (as many as you see fit)
2-3 garlic cloves, smashed
1-2 sprigs rosemary
salt and pepper to taste
Put the potatoes, skin on, in a saucepan big enough to fit the potatoes comfortably. Cover with water and bring to a boil over medium-high heat. Once you have a boil going, reduce the heat to medium-low and cook at a simmer for about 15-20 minutes depending on the size of your potatoes. They are good to go when a knife slides into them with ease.
Let cool for 20 minutes. On a cutting board, with either your hands (if you’re immune to heat) or the bottom of a glass, smash the potatoes. Season with salt and pepper.
Heat up a generous amount of oil in a large skillet over medium-high heat. When shimmery, add the garlic, rosemary and smashed potatoes. and cook until crisp, turning once. Once golden-brown, crispy and delicious, remove from the pan and enjoy hot.
**Plan ahead: if you want a stress-free, speed brunch, pre-boil the potatoes the night before. The next morning, smash, fry and enjoy brunch in a flash!