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Rosemary Lemon Smashed Potatoes
Baby potatoes boiled until tender and tossed with olive oil, fresh rosemary and lemon; then smashed and roasted until golden brown.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- bowl
- baking sheet
📝 Preparation Steps
1
Preheat your oven to 425°F (220°C).
2
Start by boiling a pot of water and adding a pinch of salt. Add the potatoes and cook them until they are fork-tender; which usually takes about ⏱️ 15-20 minutes. Drain the potatoes and place them back into the pot.
3
In a small bowl, add the rosemary, lemon zest, lemon juice, oil, salt and pepper. Mix well; then add to the pot of potatoes tossing to coat.
fresh rosemary (finely chopped)1 tablespoon
4
Next, place the potatoes on a parchment lined baking sheet. Using the bottom of a sturdy glass, press down hard on each potato until it breaks the outer skin causing the potatoes to lay flat.
5
Place the baking sheet in the preheated oven and cook for ⏱️ 25-30 minutes until the potatoes are crispy and golden brown. Serve hot.
Nutrition Facts
calories
151 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
3 g
sugar Content
1 g
sodium Content
298 mg
protein Content
2 g
carbohydrate Content
20 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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