Squashed Rosemary Potatoes
Rachael's Orecchiette With Bacon + More Q & Ray + J Questions An…
This Woman Lost Her House To a Fire On The Same Day Rachael Did …
How To Make Roasted Cauliflower Orecchiette | Atkins Diet Recipe…
We're Gearing Up For The Biggest Day In Football With Brandon Co…
Rach's Lemon Risotto + The Best Deals For Valentine's Day Gifts …
Bob Harper Joins Rach For Pasta Night + Makeover For Viewer Who …
Rob Lowe On Working With His Son on 9-1-1 Lone Star + Rach's Roa…
Rob Lowe On His "West Wing" Pride + What It's Like Working With …
How To Make Instant Pot Sausage & Shells | 20 Minute Meal | Pres…
Prodigal Son's Tom Payne On His Covid Wedding: "We got married b…
Ingredients
- 3 pounds baby white or Yukon gold potatoes
- 2 cups chicken stock (eyeball it)
- 2 small onions, quartered
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons EVOO Extra Virgin Olive Oil
- Salt and ground black pepper
Yield
Serves: 4 servings
Preparation
Place potatoes into a wide-bottomed pot and add enough chicken stock to cover them halfway. Add the onion, rosemary, EVOO, some salt and pepper to the pot and place over medium-high heat. Cover the pot and bring up to a bubble. Simmer 10 minutes then remove the lid and continue cooking so the pan juices evaporate away.
When the liquid is nearly gone, shake the pan to coat the potatoes in the residual EVOO and smash them down lightly with a potato masher (you just want to burst and flatten them a little, dont completely mash them).
Let the potatoes continue to cook and crisp until golden brown, 3-4 minutes. Serve with Florentine Dream Burgers.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
