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.

Steak au Poivre for a change of pace


Don’t get me wrong, a steak grilled over a hardwood charcoal fire is always fantastic. Sometimes though you just need to change it up. That’s when making your steak au poivre fills the bill.

Steak au Poivre (steak with pepper) is basically a steak with a black pepper gravy. It is extremely delicious and relativity easy to make. The fact that an open flame is involved is only a bonus!

I served tonight’s steak with garlic mashers made from new potatoes and steamed green beans.

Steak au Poivre


4 tenderloin steaks, 6 to 8 ounces each and no more than 1 ½ inches thick
Kosher salt
2 tablespoons whole peppercorns
4 tablespoons unsalted butter
2 tablespoons olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream


Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the steaks, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Spoon the sauce over the steaks and serve.

Garlic Mashers


4 large red potatoes
2 large white potatoes
1 Whole Bulb Garlic (Peeled)
1 Stick Real Butter
1 C Sour Cream
½ T Kosher Salt
½ t Fresh Ground Black Pepper


Boil potatoes, garlic and salt until fork easily pierces. Drain water. Add butter, sour cream and black pepper. Mash potatoes with old-fashioned ribbon potato masher making sure all ingredients get evenly combined.