This was a dish that I had seen many times but had always been hesitant to attempt. One of the worries I had was that the potatoes would dry out and end up tasting chalky, this recipe solves that problem and in doing so imparts a spectacular flavor on these potatoes.
This dish was made vegetarian but you could easily make it either vegan or meaty with a few swapped ingredients.
1 lb baby butter potatoes
2 cloves garlic
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh oregano
1 Knorr veggie broth bouillon cube
4 tablespoons salted butter (divided into single tablespoons)
2 cups water
Kosher salt and black pepper to taste
chopped rosemary (topping)
grated Parmesan cheese (topping)
To start, combine the water and the bouillon cube in a wide pot (be sure it’s large enough, this is where I made a mistake) over high heat until it begins to boil. Feel free to help the bouillon cube dissolve by crushing it with your spoon and stirring the pot. At this point, add in your herbs and two tablespoons butter to help season the broth and let it stew for about 5 minutes. It’s this delicious broth mixture that gives the smashed potatoes so much flavor and at the same time allows them to stay moist.
After the butter has melted, gently add your potatoes, making sure they are partially covered with liquid and have enough space around them. As you can see in my picture, the pot I used was a bit too small and I ended up having to change to a larger one later. Making sure they have enough space is crucial, as they will need to spread out when you gently smash them.
Let these cook, covered, until tender enough that a fork will somewhat easily pierce a potato (about 15 – 20 minutes). At this point remove the cover and gently press down on each potato until you feel the skin give way. Don’t push too hard or the potatoes will not hold together and you’ll have a mess on your hand!
Cook these until the liquid has completely evaporated, and after for an extra 3 – 5 minutes to get a nice crispy edge. At this point, remove your pan from heat and gently remove the potatoes from the pan.
Scrape out the contents of your pan before returning it to the stove top.
Upon returning the pan to the stove-top, add in the last two tablespoons of butter. This will help the other side of the potatoes get nice and crispy.
After the butter melts, add the potatoes back in with the previously crisped side facing up.
Cook these for another 3 – 5 minutes or until browned. Remove them from the pan and serve! We added extra chopped rosemary, some grated Parmesan, salt, and fresh black pepper to ours.