Smashed Lemon Potatoes
with rosemary and garlic
By: Eleni Saltas
Elevate your potato presentation by giving them a boil, smash and broil.
- 24 ounces (about 1 ½ pounds small potatoes)
- 2 Tablespoons unsalted butter
- 2-3 cloves of garlic, minced
- A pinch of dried oregano, or to taste
- 2 sprigs of rosemary, finely chopped
- Juice of half a lemon (about 2 teaspoons)
- Sea salt and pepper, to taste
- Extra virgin olive oil
Step by Step Instructions
Add potatoes to a pot and then cover with water. Season generously with salt and bring to a boil. Cook until tender—this should take 25-30 minutes depending on the size of the potatoes.
Drain the potatoes and allow them to steam dry for 5-7 minutes.
While potatoes are drying, melt the butter in a small sauce pan. Stir in minced garlic, oregano and herbs. Once melted, take off the heat and stir in lemon juice.
Grease a large baking sheet with extra virgin olive oil. This makes the potatoes extra crispy! Alternatively, you can omit this step or use parchment paper. Place the potatoes on the baking sheet and lightly smash each one with a potato masher or fork. Don’t smash too hard—you want to keep the potatoes in one piece.
Drizzle each potato with the butter mixture, and then sprinkle with sea salt and pepper.
Bake at 350F for 40 minutes until golden and crispy. Do not flip at all during baking! For extra crisp, you can also broil potatoes for 5-7 minutes at the end.
Serve warm and enjoy!