Rosemary & Chili Smashed Potatoes

I love potatoes. What can I say? You can take the boy out of Idaho, but you can't take Idaho out of the boy. Potatoes have so much potential for delicious flavor, and these Rosemary & Chili Smashed Potatoes are no exception. These are basically a hybrid version of a moist (trigger word, sorry) boiled potato, and a crispy fried potato, which in my book is the best of both.

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This smashed potato recipe takes a bit more time than my 5-minute side dishes, mostly because potatoes take some time to cook, but this recipe is far from complicated. All you need is a good source of fat (I'm all about using duck fat), your seasoning of choice, and a bit of time. Rosemary and chili are my preference for fall. Lemon & dill are also delicious.

Potatoes pair well with most main dishes, but if you need some ideas, you could try them with my honey BBQ chicken, my favorite harvest salad, and these grilled lemongrass beef skewers. Hope you give them a try!

Copper Candlesticks | Pearl Bead Rim Bowl (similar) | Plaid Hand Towel | Taper Candles

Rosemary & Chili Smashed Potatoes

Recipe by Chris Marcum

0.0 from 0 votes

Course: Sides

Servings

4

Prep time

15

minutes

Cooking time

45

minutes

Calorieskcal

Total time

1

hour 

A simple and tasty side dish, mixing the tender texture of a baked potato with the crispiness of a french fry. Endless flavor variations but I love this one specifically for fall.

Ingredients

• For Boiling

• 1 1/2 lb new potatoes in the 1 1/2-2in diameter range - washed

• salt

• 1 sprig rosemary

• For Roasting

• 2 tbsp duck fat

• 1 tbsp olive oil

• 1 sprig rosemary

• 1-2 tsp red chili flakes

• flake salt

Directions

• Put a medium-sized pot of water on the stove, along with 2-3 tbsp salt and 1 sprig of rosemary. Once the water begins to boil, remove the rosemary and add the potatoes. Boil for 15-20 minutes until tender.
• While the potatoes boil, place a baking sheet in the oven at 450 degrees. In another pot on medium heat, add the duck fat, olive oil, chili flake and 1 sprig rosemary. As soon as the rosemary begins to sizzle, turn off the heat and let sit.
• Drain the potatoes and add to a bowl. Spoon over a tbsp of the duck fat and toss to coat evenly. Quickly remove the sheet pan from the oven and close the door to prevent loss of heat. Add the potatoes then, using a small glass or plate, smash the potatoes half way. Drizzle a little oil over each and sprinkle with salt then place in the oven to roast for 15-20 minutes until golden.