Smashed Rosemary Potatoes

RECIPES | JUNE 2017

artSAVOR 70

Smashed Rosemary Potatoes

The first time I made smashed potatoes was by accident while preparing for a small intimate dinners. Sautéed potatoes on the menu. The parboiled potatoes had been transferred to tray and covered for a last minute sauté. Something heavy somehow was placed over the covered potatoes and smashed them. Without time to start from scratch, I just decided to use them smashed. I had no idea that many chefs purposely smash them and then roast or sauté the the potatoes to crispy goodness. I was a hero that night and my guests declared me to an extraordinary chef. I am honestly not a chef. I follow no rules. I just follow my eyes, nose and palate and create!

One of my favorite smashed potatoes offerings was by Chef David Faux, while he was at Wally’s in Beverly Hills. Sometimes that was my main dish and nothing else as they were very rich with lots of butter. I try to keep them light and tasty as possible without too much additional fat.
artSAVOR 70 Ingredients

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Black Pepper, Coriander, Onion, Sumac, Parsley, Leek, Thyme, Lime, Sea Salt, Herbs & Spices

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MENU | Simple Summer Dinner
Sides, Potatoes, Vegetables

Serves 6-8

RECIPE INGREDIENTS

3lb    Yukon Potatoes, boiled in salt water until just fork tender
2T     Olive Oil
2T     artSAVOR 70, Already mixed with oil, more if needed (see directions below)
¼C    Fresh Parsley, chopped, more if desired
2t      Shallots, finely chopped
½C    Ghee or Butter, more if desired
1       Fresh Rosemary Sprig, small
¼C    Cambozola Cheese
1T     Truffle Oil for drizzling, optional

KITCHEN ESSENTIALS

Small Sauté Pan
17” X 13” Baking Tray or Large Cast Iron Pizza Pan
Potato Masher or Large Fork           

DIRECTIONS

Step 1
Heat oven to 450˚F
Brush pan with oil
Melt butter in sauté pan over low heat
Add rosemary sprig and let it infuse in melted butter
Combine artSAVOR 70, parsley and  shallot
Add to butter mixture

Step 2
Insert shallow cuts on sides of potatoes for easier smashing
Smash potatoes and arrangement them on your pan
Remove rosemary from butter mixture
Drizzle herbed butter mixture over potatoes
Roast for 40 minutes or until golden

Step 3
Remove from oven
Top roasted potatoes with the cheese
Return to oven and bake until cheese melted
Remove from oven,
Lightly drizzle truffle oil
Garnish with additional herbes like chopped chives and parsely
Serve immediately

NOTES

Next Day Uneaten Potatoes
Heat a glug of olive oil in a skillet over low to medium heat
Sauté extra potatoes with a little fresh chopped tarragon until crispy
Serve immediately

artSAVOR MIXTURE

For even flavor in every bite, combine one entire package of artSAVOR 70 with ¼C Olive oil.
Store unused mixture preferably in an airtight glass container in the refrigerator for future use.
artSAVOR blends mixed in oil will keep refrigerated for up to 90 days.

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