Steak and potatoes just go together. We’ve known this instinctively for years, but now the Plant and Food Research, a member of the New Zealand government owned Crown Research Institute, has shown that consuming the two together helps promote digestive health. I’ll let you read the article. It is linked here: It’s official: steak is always better with potatoes.
One of our favorite potatoes is Rosemary and Thyme Smashed Potatoes.
You can use most any sized red potatoes when making this side dish. I prefer to use B sized red potatoes no bigger than a golf ball in size. What ever size you choose, make sure they are fairly uniform in size as so they cook evenly.
Here’s what I did:
3 to 4 B sized red potatoes per person
Fresh thyme leaves
Fresh rosemary leaves
Fresh ground pepper
Boil the potatoes in salted water until they can easily pierce them with a fork. Meanwhile, line a baking sheet with aluminum foil and brush the foil with olive oil and preheat oven to 450° F.
When the potatoes are cooked through, place them on the baking sheet a few inches apart from one another. With a flat device such as a firm spatula or even palm of your hand, smash the potatoes flat. Drizzle with a little olive oil then season with Kosher salt, fresh ground pepper, thyme and rosemary leaves.
Baked potatoes until they develop a crispy brown color. Remove from oven and let cool a minute or two then serve.