At a Glance
- Potato Type: Reds
- Special Requests: Gluten Free
- Cuisine: Italian
Recipe By: Home With the Lost Italian and Sarah
From our NoKota Packers partners in North Dakota, this roasted & smashed red potato and rosemary side dish is a year-long family pleaser.
3 pounds red potatoes
½ cup olive oil
1½ tablespoons fresh rosemary, finely chopped
Salt and pepper
Preheat oven to 500 degrees. Place whole potatoes on a rimmed baking sheet or in a baking dish, pour ¾ cup water into pan and cover with aluminum foil. Bake for 30 minutes; uncover and cool for 10 minutes.
Coat with ¼ cup of olive oil and use a potato masher or the bottom of a baking sheet or frying pan to smash each potato. Drizzle remaining olive oil over smashed potatoes; sprinkle each with rosemary and season generously with salt and pepper.
Return potatoes to oven and bake for 40 minutes, uncovered, until golden brown with crispy skins.
• The high temperature allows the potato skins to achieve optimum crispness.
• Experiment with other fresh herbs including thyme and dill.
• Serve with sour cream mixed with chives.