Crispy like a roasted potato, creamy and fluffy like mashed–these smashed potatoes are the best of both worlds.
If you’re preparing this as part of our Comfort Food 1-Hour Shabbat Menu, start the potatoes first. They will cook as you’re preparing the Salisbury Steak with Mushroom Ragout and Wilted Broccoli Rabe.
Crispy Smashed New Potatoes
Servings
6 Servings
Ingredients
- 1½ pounds new potatoes
- 5 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 garlic cloves minced
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons chopped flat leaf parsley
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil.
- Place potatoes on prepared pan and toss with 2 tablespoons of evoo, salt, and pepper. Roast at 400°F for 20 minutes.
- Remove potatoes from oven. With a small glass or bowl, smash each potato until flattened but still holding together.
- Drizzle 3 tablespoons of evoo over smashed potatoes then sprinkle garlic, rosemary, parsley, and more salt and pepper over potatoes.
- Return potatoes to the oven and roast for 20 minutes more, until brown and crispy.
- Remove from oven and serve alongside Salisbury Steak with Mushroom Ragout and Wilted Broccoli Rabe
Throughout the generations Jews have checked their herbs for bugs. it is very sad to hear that you are denying yourself healthy, vitamin packed herbs because “I live in fear of improperly-kosher-checking the fresh ones”
I am not sure where you live but in Israel the disempowering of women to check their own vegetables leads to direct financial gains for certain kosher certification.
Your Grandmother and great grandmother who did not have good glasses checked their own herbs . You can check your own herbs too. It you cannot see them they are not there – there are sources in the Gemara for this and the brilliant Rabbi Eitam Henkin Z’L wrote a book about it before he was killed in a terrorist attack (He son of the famous Scholar Rebbezin Chana Henkin who lit a torch at Israel’s independence day ceremony for her contribution to Jewish learning). Chazak Veamatz and you can continue the tradition of your foremothers and eat healthier , tastier food as well
Thank you for this beautiful reply!
Sage or thyme would be great
Looking for suggestions to replace rosemary. I just don’t like the taste or texture of it. Sage, maybe?
You can use dried herbs. Rub them between your fingers to release the essential oils. Be sure to replace the herbs at least once a year.
Can you make these with dried herbs? I live in fear of improperly-kosher-checking the fresh ones. Also you don’t have to use the dried ones up before they go bad (single girl cooking for one here).