Herby’s Smashed & Roasted Rosemary Brunch Potatoes

“Smashed” as in “crushed” (vs. “had too much to drink”).  Silly!  Potatoes don’t drink!  Or do they?  How are we to know what goes on in the subterranean world of the humble tuber??  I mean, there is potato vodka, right?  How do you know those potato vodka guys don’t just process a bunch of drunken potatoes and call it a day?  Seems logical – and much easier – than that whole fermentation process – faster too!  I think I might be on to something here …

My sister-in-law and I were talking about getting our families together for a monthly weekend brunch.  Talk turned to breakfast potatoes – inevitably – for they are, without fail, my favorite morning treat.  Hence, the inspiration for this post.  Oh – and the fact that Kevin demanded they be made this morning.  Yep – “demanded” is the word I intended.  He rarely does this, but when a man needs taters, he needs taters (apparently).

Plus, I have been seriously lacking in posting any sort of recipe for some time, so, here we go (wish me luck!).

What you need:

~ 6, medium-sized potatoes (Yukon Gold is our pick-of-the-litter, but go with your favorite; the little red guys are notably adorable, and add some nice color)

Fresh rosemary (to taste)

~ 1/4 C. Delectably Flavored Extra Virgin Olive Oil (today’s combo: Temecula Olive Oil Company‘s Habanero Reserve Late Harvest + Roasted Garlic Reserve Late Harvest)

Salt (Current favorite: Himalayan Pink, in a handy-dandy grinder)

Pepper (freshly ground)

What you do:

Preheat oven to 400°.

After a good scrub and blemish removal (if a dermatologist is nearby, great!, otherwise, go it alone – you’ve got this!), place the ‘tates in a pot of water (note: if there is significant size variation amongst the chosen ones, cut the biggies down to size, so all are grossly equivalent).  Bring to a boil.  Every so often (you may conveniently coordinate this with your mimosa refills), check for tenderness via forking (you know what I mean).  Once all pupils have sufficiently passed the fork test (easy insertion), they have a brief time-out in the local colander while they cool their hot little heads.  Once cool enough to manhandle, place them atop a parchment-paper-lined, rimmed cookie sheet. Let the smashing commence!  See here:

Next, brush the smashed potatoes with olive oil.  If combining flavored oils, put your creation in a little bowl so you achieve sufficient melding of flavors prior to application.  Then, spice it up!  I typically use my kitchen shears to nip the slender rosemary leaves into bits, or, if feeling lazy-ish, I just crush them a bit between my finger tips so that they release some of the flavor and fragrance they have been hoarding.  Salt and pepper to taste.  They look something like this before roasting:

And here is a photo of some of the more photogenic supporting cast members:

Pop your not-yet-ready-for-prime-time players in the preheated oven, and let them do their thing for ~ 20 minutes.  Then, do your best to flip as many of them over as possible, so all surfaces get a shot at equal roasting – this is key as it provides an opportunity for maximal crunchy potato skin creation.  Back they go for another ~ 20 minutes.  Once you are happy with the amount of crispy, browned goodness available, pull them out and load up the plates.  Add whatever other brunch favorites you adore, refill the drinks and ENJOY your happy weekend!

Please note:  No products or reimbursement were received for any products reviewed or mentioned in this post; sentiments expressed are the author’s own. Herby the LOVE Blog is not professionally or financially affiliated with the Temecula Olive Oil Company.