One of my favorite potato recipes is smashed potatoes with fresh rosemary. Yes. I said smashed. Not mashed. This is a hybrid potato dish… half mashed (crushed?), half pan fried. The contrast between the crispy skin and the fluffy interior is splendid.

Typically, I use new red potatoes. However, since I only had Yukon gold potatoes on hand, that’s what I used. I chose the smallest potatoes, which were still a bit too large, and cut them in half. Next, I microwaved them until they were soft. Sometimes I boil them, but today I didn’t want to create yet another pot to wash. After they were “baked”, I set them on a clean dish towel, folded the towel over the potatoes and gently smashed them with the heel of my hand to flatten them. In the meantime, olive oil was heating in a cast iron pan on the stove. Before placing the potatoes in the pan, I gave them a quick grind of coarse sea salt and tossed a few rosemary leaves in the pan. After setting the flattened taters in the pan, I drizzled olive oil over them, salted them and sprinkled rosemary leaves on the top side. Their crunch factor depends on how long you leave them in the pan, of course. I fried mine a few minutes on each side. An alternative to pan frying is to lightly coat them with olive oil and broil them in the oven.

If you aren’t a fan of rosemary, try chives, garlic, or anything your heart desires. To make a good thing even better, add a dollop of sour cream.

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