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Rosemary-Garlic Seasoned Potatoes

We grow a lot of rosemary in our gardens here at Valley Green. We use it not only in cooking, but also as a botanical ingredient in our Valley Green Naturals personal care products. So with an abundance of rosemary comes lots of herbal seasoning in our vegan dishes! Rosemary is super easy to grow. If you don't have it in your garden -- or you don't have room for a garden -- try putting a planted pot near a sunny window. The fragrance is wonderful, and you'll find yourself clipping sprigs from it often!


- 2 cups water in a shallow baking dish*

- 1 1/2 lb red or Yukon gold small potatoes, washed

- olive oil for drizzle

- 2 cloves garlic, minced

- 1 Tbsp rosemary leaves (needles), minced

- 2 pinches kosher or sea salt

- freshly ground pepper to taste


  1. Preheat oven to 400 degrees F. Add water to shallow baking dish. Place potatoes into dish and cover lightly with foil. Place potatoes in oven and roast for 50 to 55 minutes. Potatoes should be nearly fork tender when done.

  2. Removes potatoes from oven and let cool just enough to touch. Remove potatoes from water and place each one onto a baking sheet. Drizzle each potato with olive oil. Leave your oven on at 400.

  3. With a masher, gently mash each potato by pressing down to flatten slightly (like a small potato cake). When all potatoes are pressed, splash each one with a little more olive oil.* Sprinkle the garlic and rosemary over each potato, then season with salt and pepper.

  4. Keep the oven at 400F, and move oven rack to top level. Place the baking sheet into the oven on the top rack, and bake for another 10 to 12 minutes.

These yummy "smashed" potatoes make a great side dish with any meal. Enjoy!

*Notes: When roasting the potatoes in Step 1, the baking dish should be just under halfway-filled with water. You may also combine water with veggie stock for added flavor.

If you are reducing your fat/oil intake, simply omit the second splash of olive oil.


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