How many ways can you make potatoes? Baked, mashed, roasted, boiled, twice baked, and on and on and on. How about smashed potatoes? This is one of my most favorite side dishes and so easy to make. These smashed potatoes take on a crispier outside and soft inside. My fave!
These measurements for this recipe are more like guidelines. I tend to like my food a little saltier than my husband, so I use almost 3 teaspoons of the Kosher salt. But you can cater this to what your family likes. I have left out the pepper completely when I know I will be serving this dish to little kids.
- 12 or so baby red potatoes
- olive oil
- 2-3 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons rosemary
In a large pot, bring water to boil. Add potatoes and two pinches of salt and boil for about 20 minutes, or until a fork inserted into potato feels tender.
On a jelly roll pan, drizzle some olive oil so potatoes do not stick to pan. Place potatoes on jelly roll pan and arrange like you would cookies. Then, using a potato masher, smash the potatoes then turn the masher 90 degrees amd smash again. (I find this takes a delicate touch) Then brush or drizzle more olive oil over the tops of the potatoes. Then sprinkle the salt on the potatoes. Lastly, sprinkle rosemary on. Remember that if you are using dried rosemary, to use less than if you are using fresh.
Place in a 450 degree preheated oven and bake for 15-20 minutes, or until tops start to golden. Serve immediately!
What’s for dinner? Does everyone else get that question about 20 times a day? I remember saying it when I was a kid. We knew that our moms had every meal for the next two weeks planned out, right? Just like we do! Ok, I wish I had every meal for the next two weeks planned, but that is just in my fantasy land. BUT, I do have a great recipe to dress up that chicken you have defrosting in the fridge right now. Simple, tasty and you’ll probably have leftovers!
Rosemary Chicken and Potatoes
- 8-10 small red potatoes
- 4 Tablespoons extra virgin olive oil, divided
- 1/2 teaspoon salt (or more to season)
- 1 (32 ounce) can of diced tomatoes
- 1/4 teaspoon black pepper
- 3 Tablespoons butter
- 4-6 boneless, skinless chicken breasts
- 2 large onions, peeled, halved and sliced
- 2 teaspoons fresh rosemary
- 1/4 cup fresh italian parsley, chopped (for garnish)
Cut potatoes into wedges or chunks. In a large baking dish (9×13), toss potatoes with 3 Tablespoons olive oil, 1/4 teaspoon salt, 1/4 cup tomatoes and pepper. Roast potatoes at 450 degrees until tender. (about 25 minutes, stirring twice to make sure tomatoes do not burn)
About 5 to 10 minutes before potatoes are cooked, melt 1 Tablespoon of butter and 1 Tablespoon olive oil in a large skillet. Brown the chicken breasts over medium high heat and remove to platter. Set aside. (chicken does not need to be cooked through as it will be going in the oven to bake)
In the same skillet, brown onion over medium heat. Add the onions and chicken to the potato mixture. Then sprinkle remaining salt to season chicken. Top chicken breasts with remaining can of tomatoes, 2 Tablespoons of butter and rosemary.
Bake for 15 minutes at 450 degrees. Remove from oven and allow to rest for 5 minutes before serving. Garnish with italian parsley.