Smashed Red Potatoes with Rosemary Lemon Butter

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 lbs Baby red potatoes
  • 2 tbsp Rosemary, Fresh

• Condiments

  • 1 tbsp Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 stick Butter, unsalted

Found on berlyskitchen.com

Description

Ingredients

• 1 ½ pounds baby red potatoes
• 1 stick unsalted butter, melted
• 2 Tablespoons fresh rosemary, chopped
• 1-2 Tablespoons fresh squeezed lemon juice (adjust to taste)
• Salt and pepper to taste

Directions

• Wash potatoes and place in a stock pot of salted water. Bring to a boil.
• Boil potatoes until fork tender then remove from water. Set aside.
• Preheat oven to 400 degrees and spray a casserole dish with cooking spray.
• Mix the melted butter, rosemary, and lemon juice in a small bowl until well combined. Set aside.
• Place potatoes on a cookie sheet, cutting board, or other hard surface.
• Use the bottom of a ramekin to gently smash the potatoes. Layer the smashed potatoes in the casserole dish.
• Pour the butter mixture over the potatoes.
• Add salt and pepper to taste.
• Place the dish into the preheated oven for 15 minutes until the potatoes begin to brown around the edges.
• Remove the dish from the oven and serve immediately.

Nutrition