Smashed Potatoes with Rosemary & Feta

May 4, 2017

I joke that we often cook as if we are feeding an army. We both love serving plentiful amounts of food when we have guests, and that often happens when we are cooking just for the two of us. There are just certain foods that make amazing left-overs that we can then doctor up and make another meal out of. Which makes our week-day dinners in town tons easier after busy work days. Such was the case last eve with these little baby Yukon Gold potatoes. I had made them on Sunday at WestWard and we had a good amount left over. Here is what I did to make them different from the other meal, so it would not be boring.

Oven to the magical 400. A piece of fish and roasted cauliflower was on the menu. The potatoes could heat up in the same oven as those two, as they were already cooked so they were just heating up. You could certainly do this in a microwave, but the oven crisps them up a bit, which I quite like. Lay the potatoes out in a single layer in an oven proof dish. Take a fork and press down on each spud until it pops open. A nice full potato laden dish will soon appear. Sprinkle over a little chopped rosemary and a whole lotta fresh cracked black pepper. Put in oven until warmed through. Out of the oven crumble feta to the mix. As easy as that. Would also be amazing with a fried egg set on top. Just saying. But it worked swimmingly nestled up next to the fish and roasted cauliflower. Would work with so many things. 

Happy Thursday all! How is it May already?