Rosemary Smashed (Buxton) Potatoes

Smashed Potatoes 2Whenever possible, we prefer to use Buxton’s Best potatoes for this recipe, straight from the Nokota Packers potato plant in Buxton, ND. They are red, creamy and delicious!

3 lbs. red potatoes
½ cup olive oil
1 ½ tablespoons fresh rosemary, finely chopped
Salt and pepper

Preheat oven to 500 degrees.

Place whole potatoes on a rimmed baking sheet or in a baking dish, pour ¾ cup water into pan and cover with aluminum foil. Bake for 30 minutes; uncover and cool for 10 minutes.

Coat with ¼ cup of olive oil and use a potato masher or the bottom of a baking sheet or frying pan to smash each potato. Drizzle remaining olive oil over smashed potatoes; sprinkle each with rosemary and season generously with salt and pepper.

Return potatoes to oven and bake for 40 minutes, uncovered, until golden brown with crispy skins.

  • The oven stays at 500 degrees for the entire baking time.