Inspired Recipe: Rosemary Smashed Potatoes
In the same way that Broken Harbor was a book I enjoyed in the moment, but didn’t stay with me, potatoes are a food that I enjoy when they appear in a meal, but I rarely think to put them there myself. And, of course, when we’re talking Ireland, we can’t go wrong with a hearty potato dish. Enter rosemary smashed potatoes. Potatoes: a food that is always welcome, always enjoyed, but never sought out, and out of mind the moment it is finished. My carb of choice is pasta, and I am always pleasantly surprised to remember that potatoes can offer an even more versatile carbohydrate option.
Broken Harbor: A delightful read that held my attention the entire way through, but faded from my mind the moment I set it down. My Dublin Murder Squad Series book of choice remains The Likeness for reasons both nostalgic and of general old personal preference.
ROSEMARY SMASHED POTATOES
- 1 tablespoon flour
- 2 teaspoons dried rosemary
- 3/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 1/2lb baby red potatoes (quartered or halved into 1-inch pieces)
- 2 tablespoons olive oil
- 1/2 cup sour cream (or Greek yogurt)
- 2 tablespoons butter (cut into small pieces)
- 6 green onions (chopped thin)
Preheat oven to 400ºF. Lightly grease 13x9" inch pan.
In a large mixing bowl, toss potatoes with oil, flour, rosemary, salt, pepper and garlic powder.
Arrange potatoes in an even layer in pan.
Bake 30 minutes or until potatoes are tender when pierced with a fork.
Spoon potatoes into bowl; mash lightly with a fork. Add sour cream, butter and green onions; mix.