Best Smashed Potatoes With Eggs And Rosemary Vinaigrette Recipes

ROSEMARY SMASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until fork tender, about 12 to 15 minutes. Drain and leave them in the colander for 5 minutes.
• Preheat oven to 450 F degrees. Line a baking sheet with parchment paper and drizzle some olive oil over it.
• Place cooked potatoes on the baking sheet, leaving plenty of room between each potato. You might need two baking sheets, if you don't have a large one, but it depends on how many potatoes you cook.
• Using a potato masher or fork, gently press down on each potato until it slightly mashes and flattens. Rotate the potato masher 90 degrees and press down again. Brush the tops of each potato generously with more olive oil.
• Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary.
• Bake in a 450 degree oven for 20-25 minutes until golden brown.

ROSEMARY SMASHED POTATOES

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, rosemary, salt, pepper and garlic powder. Squeeze bag to blend seasonings.
• Add potatoes and olive oil to bag. Turn bag several times to coat potatoes with seasonings. Arrange potatoes in an even layer.
• Close bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 25 to 30 minutes or until potatoes are tender when pierced with a fork. Carefully cut bag open.
• Spoon potatoes into bowl; mash lightly with a fork. Add sour cream, butter and green onions; mix lightly.

SMASHED ROSEMARY POTATOES

Steps:

• Boil the potatoes in lots of salted water until almost cooked all the way through. Drain and leave to cool a bit. Strip the rosemary leaves and mix with the oil, garlic and seasoning in a roasting tray.
• Tip in the potatoes, crush them a little with a masher or a fork and toss with the oil mixture. Roast for 35 mins in the oven underneath the chicken until they are crunchy and you can smell the rosemary and the garlic just on the edge of burning.

ROSEMARY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.