Potatoes with Rosemary…the best!
Why am I giving a simple smashed potato so many stars? It’s really very simple…because they are soooo amazingly good. We always make an extra batch, we have to, because we keep sneaking them as soon as they come out of the oil and there never seems to be enough left to go on the plate.
I can’t take any credit for this one…all the credit…and the thanks for showing us how to make them, goes to our daughter Dana. She took a red potato…nuked it, smash it and fried it in oil…and it turned out to be aaaaaamazing. It’s probably a lot like the french fry…who doesn’t love them? Who ever tires of ordering them? These are like fries, but even ten times better…probably because they are made at home, and the added rosemary makes them taste incredible.
The application is super easy, wash the potato, nuke it, quarter it, fry it, add salt, pepper and fresh chopped Rosemary. It can’t be more simple. It just takes a little time. I’m sure if you used a deep fryer it would go a whole lot faster…but we don’t have one, so just used a pan. These are perfect to make up ahead of time because they stay really nice in the oven for over an hour without getting ruined.
I am so thankful to be able to go right outside my door and find this amazing herb just waiting for me. I cut off what I need, wash it, dry it and chop it up. We started with one small plant and now it’s like a big bush. If you want additional plants, cut off a stem, and place it in water. In a week or two it will re-root and then just plant it into dirt. It smells heavenly and grows fast so we are able to share it with everyone. We have really cold winters here in Georgia and often it freezes, but the Rosemary doesn’t seem to care at all. It stays green all year and is a very hardy plant.
Salt and freshly ground pepper to taste
Fresh Rosemary, diced
You can fry up three or three dozen…depends on what you are planning.
The directions are the same for making one or a hundred. You wash the potatoes, cook in the micro to soften. Cut the potato in quarters and smash, then fry in a shallow 1/4 depth of whatever skillet you are using…sprinkle with fresh chopped rosemary while they are in the oil. As soon as they come out of the oil, sprinkle with sea salt, and freshly ground pepper. Drain on a paper towel to absorb any additional oil.
Pretty darn easy right? I really hope you’ll try to make these yourself.