I just don’t have an appetite lately.
Okay, fine. Lately as well as the past 7 months…
I’m back to potatoes, but surprisingly, without the butter. These mini smashed potatoes are a great side for any occasion and the beauty of it, they’re naturally gluten-free.
Back in June, I attended BlogHer Food in Seattle and one morning we stumbled over to Lola for breakfast. I’m pretty sure we all ordered a breakfast that came with these amazing “smashed potatoes”, but almost certain they were fried.
Anyways, I’m still thinking about them and thought I’d recreate a healthy version.
Serve as a side with:
- Eggs [scrambled, over easy, whatever you prefer], bacon or sausage, omelet, etc.
- Meat, poultry, fish, roasted veggies, salad, stews, etc.
The other bonus, aside from them being easy and healthy, potatoes are inexpensive making this a cost saving side.
Mini Rosemary Smashed Potatoes
- 1 lb [1 sack] baby potatoes
- 4 cloves of garlic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried rosemary or 2 tablespoons fresh
- salt + pepper
Preheat oven 400 degrees F.
In a bowl, mix together potatoes, garlic, olive oil, rosemary and salt and pepper. Transfer everything to a baking sheet.
note: if you don’t want to dirty a bowl, you can mix everything together on the baking sheet with your hands.
Bake for about 40 minutes or until potatoes are soft in the middle. If you like them more crispy, you can cook for longer, but you’ll likely have to toss out the garlic pieces because they’ll be a little too crispy.
Once the potatoes have cooled slightly, take one potato at a time and with a large knife – blade horizontal to the cutting board, smash with your first to flatten each potato.
Season with salt + pepper, serve immediately and enjoy!
*gluten-free *dairy-free *vegetarian
September 27 2012