Rosemary and Thyme Smashed Potatoes

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
Olive oil
Fresh thyme leaves
Fresh rosemary leaves
Kosher salt
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.

A Timeless Side Dish: Potatoes au Gratin

Potatoes au Gratin have been a staple of family potlucks and cookouts since God knows when. And why not? Cheese and potatoes just go together. My creation adds a few other flavor profiles not typically found in these ubiquitous potluck standards that I feel give them just enough flavor to stand out. Here is what I do:


2 lbs potatoes, peeled and cut into 1/8-inch thick slices
1 ½ cups finely shredded cheddar cheese
1 sprig thyme (leaves)
2 cloves garlic, minced
½ t freshly grated nutmeg
2 C heavy cream
1/3 C course bread crumbs
2 T butter, divided


Preheat the oven to 375 degrees F.

Bring the cream with a sprig of thyme, chopped garlic and nutmeg to boil over medium heat. Remove from heat.

While cream is heating up, butter a casserole dish with one tablespoon of butter. Melt remaining butter and mix with bread crumbs and set aside.

Place a layer of potato using half the potatoes in an overlapping pattern and season with salt and pepper. Then layer half the cheddar cheese on top of potatoes. Repeat with remaining potatoes and cheese.  Pour cream mixture over the potatoes. Top with bread crumb mixture. Bake, uncovered, for 50 to 60 minutes.