Roasted Garlic-Herb Smashed Potatoes
Recipe: #23763
May 15, 2016
Categories: Side Dishes, Potatoes, One-Pot Meal, Sunday Dinner, Oven Roast, Gluten-Free, No Eggs Sugar-Free, Vegetarian, Herbs, Kosher Dairy, Vegetarian Dinner, more
"I could eat potatoes everyday especially with fresh herbs!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (274.5 g)
- Calories 424.5
- Total Fat - 29.6 g
- Saturated Fat - 9.8 g
- Cholesterol - 30.5 mg
- Sodium - 138.9 mg
- Total Carbohydrate - 37.1 g
- Dietary Fiber - 5.5 g
- Sugars - 2.7 g
- Protein - 4.2 g
- Calcium - 32.8 mg
- Iron - 1.4 mg
- Vitamin C - 22 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 320ºF.
Step 2
Remove the stalks from the thyme and rosemary and add to a bowl. Add the olive oil and balsamic vinegar, mix then set aside.
Step 3
Add the butter to an oven dish, turn on heat and let butter melt, remove from oven, then add the herb mixture and the garlic and mix well with a spoon.
Step 4
Add the baby potatoes and ensure they are all coated in butter herb mixture. Season generously with salt and pepper.
Step 5
Place in oven and bake for 20-25 minutes or until just fork-tender.
Step 6
Remove from oven and lightly crush potatoes with a potato masher (do not mash or over crush, it's best to do 2 or 3 potatoes at once to spread pressure evenly).
Step 7
Return to oven and bake another 15-20 minutes.
Tips
No special items needed.
1 Reviews
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