Rosemary Lemon Smashed Potatoes


An All-American meal is an absolute must for every Memorial Day celebration, and steak and potatoes are about as good as it gets when it comes to classic American dinners. I love putting a fresh twist on an old favorite and this rosemary lemon smashed potato recipe does just that. These smashed potatoes have a surprisingly light and bright flavor from the lemon and rosemary and are the perfect side for a weekend dinner party!


 When you taste these potatoes, you will be shocked by the simplicity of the ingredients because the flavors are so complex, but there really isn’t much to them. You will need one medium sized red potato per person, whole milk mozzarella cheese, butter, crème fraiche, lemon, rosemary, chives, salt and crushed red pepper.


Start this dish by bringing a large pot of salted water to a boil. I also add in a splash of olive oil. When the water comes to a boil, add the potatoes in, cover the pot and cook until the potatoes are fork tender (about 34-40 minutes).


While the potatoes cook, start the filling by chopping up the fresh rosemary and chives


You will need the zest of about 1/4 of a lemon for the filling. The lemon zest is definitely the secret ingredient in this dish, it adds a light and bright flavor to the potatoes and pairs perfectly with the rosemary. If you have a zester, you can use it, but I just use my knife to skin the lemon and then dice it to get a zest. Make sure not get any of the white part on the back (it’s really bitter).


 Add the lemon zest, chives and rosemary to a bowl with 1 stick of salted room temperature butter.


Now, for another secret ingredient- crème fraiche! Crème fraiche is a cultured cream and is sort of a cross between sour cream and Greek yogurt, it adds the perfect texture and flavor to the potatoes. If you haven’t used it before, give it a try!


Add in the crème fraiche to the herb butter mixture and season with salt and crushed red pepper.


Combine the mixture and set aside while the potatoes finish cooking.


When the potatoes are fork tender, remove them from the boiling water and place them on an oiled baking sheet. Their skins should be slightly broken.


Use a round flat surface, (I am using a ramekin but a coffee cup would be perfect) to carefully smash each potato so that it flattens out. Use slow and even pressure so the potato doesn’t completely fall apart- you want it flattened but still all in one piece.


 The flatter the better because! We want the herb butter to cover the entire potato and the flatter they are, the crispier they will get!


Spoon the herb butter mixture over each potato.


Then top with shredded whole milk mozzarella cheese. You could also use cheddar but I think the simplicity of the mozzarella is perfect.


Give each potato a sprinkle of crushed red pepper and bake in a 425 degree oven for about 15-20 minutes.


You will know they are done when the cheeses is bubbling and golden brown and the edges of the potatoes are crispy!


Before serving, sprinkle each potato with some Kosher salt and top each with some chopped chives and rosemary


And for the final touch, add a tiny bit of crème fraiche. Enjoy!

Rosemary Lemon Smashed Potatoes

Rosemary Lemon Smashed Potatoes


  • 6 medium sized red potatoes
  • 1 stick salted organic butter
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1/3 cup crème fraiche
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 2 cups whole milk mozzarella cheese, shredded
  • 1 lemon


  1. Preheat the oven to 425 degrees
  2. Bring a large pot of salted water to a boil (also add in a bit of olive oil)
  3. Add the potatoes to the boiling water, cover and cook for about 40 minutes until the potatoes are fork tender
  4. Make the herb mixture by adding the chopped chives and rosemary to a bowl with one stick of room temperature butter
  5. Add in the zest of 1/4 of a lemon and the crème fraiche
  6. Season the herb mixture with salt and crushed red pepper and mix everything together
  7. Set the herb mixture aside while the potatoes finish cooking
  8. When the potatoes are fork tender, remove them from the water and place them are an oiled baking sheet
  9. Using a round flat surface (ie coffee cup) carefully smash each potato so it flattens out
  10. Spoon on the herb butter mixture over each potato (use it all!)
  11. Top each potato with shredded mozzarella cheese and sprinkle on some more crushed red pepper
  12. Put the potatoes in the 425 degree oven and bake for about 15-20 minutes until the cheese is bubbling and golden brown and the edges of the potatoes are crispy
  13. Finish the potatoes with some Kohser salt, fresh herbs and a touch of crème fraiche
  14. Enjoy

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