These Rosemary & Thyme Smashed Potatoes are time consuming but very easy to make. This recipe feeds 6 but feel free to halve it or double it to meet your needs. I made them the other night to go with some ham and they were a flavorful addition to the meal. Don’t skimp on the spices when you make this. The recipe says “to taste” but I assure you with Rosemary and Thyme you can always add a little more, especially if you are using dry vs fresh.

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Rosemary and Thyme Smashed Potatoes

This savory side dish is a bit time consuming but easy to make. It adds great flavor to your meal.

Course Side Dish

Cuisine American

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Author Cindy Schultz

Ingredients

• 12 whole New Potatoes or other small round potato
• Olive Oil
• Butter
• Kosher Salt-to taste
• Black Pepper-to taste
• Rosemary-to taste
• Thyme-to taste

Instructions

• Bring a large pot of salted water to a boil.
• Add in potatoes and allow to cook until fork-tender (usually about 30 minutes)
• Preheat oven to 450°.
• Generously drizzle Olive Oil on a jelly roll pan.
• Place the boiled potatoes on the pan-leaving plenty of room in between potatoes.
• Using a potato masher, gently press on each potato until it slightly mashes. Turn masher 90 degrees and mash again.
• Place a pat of butter on top of each potato.
• Sprinkle the potatoes generously with the salt, pepper, rosemary and thyme.
• Bake for 20-25 minutes until golden brown.

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