My Oven Roasted Rosemary Smashed Potatoes recipe has Yukon Gold potatoes smashed open and drizzled with butter, rosemary, garlic, and Parmesan cheese, golden and crisp on the outside, light and fluffy on the inside, oven-roasted alongside onions and bacon, the smell is amazing. Keeping the skins on the potatoes for flavor, texture, and nutrients, also adds to their visual appeal and makes them that much easier to prepare. I have two versions here, a quick and easy one for breakfast, my Pan-Fried Breakfast Potatoes recipe, and my Oven-Roasted Rosemary Smashed Potatoes recipe that is perfect for every day or an elegant dinner as a side dish.
At breakfast, rather than boiling or roasting the potatoes, I cheat a little. Microwaving the potatoes on the ‘baked potato’ setting saves you a lot of time and effort, and is a great trick in the morning when you’re still half asleep and an especially great trick when cooking dinner and you have a million other things to do.
For Pan-Fried Breakfast Smashed Potatoes recipe, you simply give them a quick smash and then 4 minutes on either side in the frying pan with olive oil. Fried like this for breakfast, I like them with dried oregano rather than rosemary, salt, pepper, and ketchup. Honestly, I could eat a pound of them by themselves, no eggs necessary!
The Oven Roasted Rosemary Smashed Potatoes need to be roasted in the oven so that you can oven roast the bacon at the same time. The smell is worth the additional time it takes to cook the bacon and potatoes and you’ll have your guest’s mouths watering as soon as the aroma hits them.
Here’s how I make my Smashed Potatoes, both for breakfast and for dinner.
Pan-Fried Smashed Potatoes:
INGREDIENTS:
- 1 Pound Small Red Potatoes or Yukon Gold, whole
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Tablespoon Olive Oil
PROCESS:
-Wash thoroughly, then prick the potatoes on 2 sides with a fork, place them on a microwave-safe plate and microwave on the ‘Baked Potato’ setting
-When microwaving is complete, place the potatoes on a cutting board and gently smash them the side of your knife, take care not to be too aggressive and try to keep them whole
-Place olive oil in a sauté pan over medium-high heat, place the potatoes in the pan, sprinkle with half of the dried oregano, salt, and pepper
-Turn the potatoes after 4 minutes, sprinkle with the remaining half of the dried oregano, salt, and pepper
-Remove from the heat and serve
Oven Roasted Rosemary Smashed Potatoes
INGREDIENTS:
- 1 Pound Small Yukon Gold Potatoes, Whole
- 1 Red Onion, Peeled and Quartered
- 1/2 Pound 1-Inch Diced Bacon
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Clove Garlic, Crushed and Chopped
- ¼ Cup Butter, Melted
- ¼ Cup Chopped Fresh Rosemary
- 2 Tablespoons Grated Parmesan Cheese
PROCESS:
-Preheat oven to 400°F
-Wash thoroughly, then prick the potatoes on 2 sides with a fork
-Toss the potatoes, salt, pepper and olive oil in a bowl, then transfer to the ovenproof casserole
-Bake for 30 minutes
-Reduce temperature to 350°F
-Combine warm melted butter, garlic, and rosemary
-Remove potatoes from the oven, gently smash, turn the potatoes over
-Pour the butter mixture over the smashed potatoes, sprinkle with parmesan cheese and return to the oven for 10-15 minutes
