Smashed Purple Potatoes
with garlic, butter, rosemary, & parsley
I know many are looking at this potato and thinking, “What the hell? It’s purple!” Well, let me tell you that this potato is not only healthier and more nutritious than the standard white potato, but the flavor is even better. They have a slightly nutty taste with a creamier texture that makes them ideal to be smashed and then crisped to a golden brown. I personally love cooking potatoes with the skin on and these suckers are no exception. By keeping the skin on it not only adds to the overall taste, but also locks in the moisture when cooking allowing the inside to be pillow soft once eaten.
These are how every potato should be served whether they are purple, brown, golden or red. They have a crisp skin yet fluffy inside, sprinkled with a generous amount of salt, garlic and parsley. There is no annoying skin peeling or laborious boiling efforts. Prep them, oil them, bake them and then smash’em. It doesn’t get easier than that or more delicious. They are a sure crowd pleaser and a great and fun variation on the standard boring baked or boiled potato. Did I mention the smashing can be quite fun as well?
Ingredients: Yields 4 servings
- 2 lbs. Purple Potatoes
- 1-2 Tbsp. Butter, melted
- 2 Tbsp. Olive Oil
- 1 Tbsp. Garlic, finely chopped
- 1 ½ Tbsp. Rosemary, finely chopped
- ¼ c. Parsley, finely chopped
- Salt/ Pepper to taste
Directions:
- Prep your ingredients. Rinse and pat dry the potatoes, set aside. Finely chop the parsley and rosemary and set aside.
- Preheat your oven to 400 degrees. In a bowl mix the potatoes, olive oil, rosemary, salt and pepper while coating the potatoes on all sides. Transfer to a baking tray lined with parchment paper.
- Roast potatoes for about 40-45 minutes or until soft.
- Remove potatoes from the oven and set aside to cool for about 5-8 minutes. With the flat side of a knife “smash” the potatoes gently so they stay intact as much as possible, set aside.
- In a skillet over medium high heat melt the butter (start with 1 Tbsp. and add more if you feel you are running low) and garlic. Once the butter starts to “shimmer” add the “smashed” potatoes with a spatula. Crisp on 1 side to a golden brown color (about 10 – 15 minutes). Remove from heat and place on a serving dish. Garnish with extra salt (if needed) and finely chopped parsley.
- Serve!
