Recipes can’t all be complicated and time consuming. We all have busy schedules, right?
I do my heavy share of cooking at home, as I’m always in the kitchen prepping breakfast, lunch boxes and diner on a daily basis, and I’m always on the go. So I need a couple of recipes under my belt that allow for quick and easy prep, so table is served in 1.2.3 Go!
I say potato. You say potato?!
One thing is for sure, potato finds its way on almost every table around the world. It is one of the most international ingredients.
Our local potatoes are organically grown on our mountain tops and are quite divine I’d say. They have this special taste, that I have yet to encounter in another potato from another corner of the world. Not quite sure as to how to describe it, but believe me when I tell you they melt in your mouth and are full of delicious earthy flavors.
Whether in a purée, served as fries or simply boiled, they make a great side dish to any meal.
This simple recipe is one that I believe will land easily on the menu of a family diner, a Sunday brunch, or friendly barbecue.
Twice baked, these Rosemary and Olive Oil Smashed Potatoes need to be boiled to tenderness, then coated with olive oil, and smashed with a Meat Tenderizer, transferred onto a cookie sheet to be topped with flavors and go back into the oven for an extra 20 minutes for delicious crispy edges. Simple as that.
I topped mine with olive oil, lime juice, salt and pepper, and rosemary to finish them off. But you can alter the toppings depending on your mood and flavors you are going for.
We enjoyed ours with a great piece of meat grilled to perfection, which we served with a mustard sauce on the side.
My idea of heaven is a great big baked potato and someone to share it with. — Oprah
So here is a little piece of potato heaven, to be enjoyed with someone special.
Rosemary and Olive Oil Smashed Potatoes
Twice baked smashed potatoes. Easy to make and a delicious side that goes with just about anything.
- 10 medium sized potatoes
- 2 tbsp olive oil
- 1/2 lime juice
- 1 tsp rosemary
- sea salt and cracked pepper to taste
- 1/4 cup chopped parsley
- 1/4 cup grated Tête de maure cheese (or parmesan)
- 1/2 cup sour cream
Thoroughly wash your potatoes.
Preheat your oven at 425° F.
In a medium sized pot, boil potatoes for about 15 minutes or until tender at the core. Remove from heat, throw away water and let sit a few minutes so you can handle.
Drizzle your potatoes with 1/2 tablespoon olive and coat evenly.
With a meat tenderizer / kitchen hammer, gently smash your cooked potatoes and arrange them on a greased cooking sheet.
Drizzle with remaining olive oil and lime juice. Sprinkle with salt, pepper and rosemary.
Stick in oven for 20 minutes or until gold and crispy on the edges.
Serve warm with sour cream or butter on the side.