Side Dish: United States – Colorado (Rocky Mountain United States) – Rocky Mountain Smashed Potatoes

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 lb (900 g) small Yukon Gold or red potatoes, scrubbed
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 2 tbsp (28 g) unsalted butter, melted
- 2 tsp (2 g) fresh rosemary, finely chopped
- 2 tsp (2 g) fresh thyme leaves, chopped
- 3 cloves garlic, minced (about 15 g)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp (30 ml) sour cream or Greek yogurt
- 2 tbsp (8 g) fresh chives or parsley, chopped
- Optional: pinch smoked sea salt for finishing

Instructions

Short Description:
Crisp-edged smashed baby potatoes tossed with rosemary, thyme, and garlic — a rustic Colorado side that highlights locally grown tubers and mountain herbs. Finished with Parmesan and a dollop of sour cream for balance.

Regional Notes:
This Rocky Mountain version uses small Yukon Gold or red potatoes commonly grown in Colorado and leans on fresh rosemary and thyme — herbs that echo the high-desert and alpine flavors of the region. Compared with generic smashed potatoes, it emphasizes robust herb oil and a light Parmesan finish to stand up to hearty mountain mains.

1. Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or lightly oil it.
2. Place the potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tsp (6 g) kosher salt and bring to a boil, then simmer until potatoes are tender when pierced, about 15–20 minutes depending on size.
3. Drain the potatoes and return them to the hot pot for 1–2 minutes to evaporate surface moisture; this helps them crisp.
4. Toss the potatoes with 2 tbsp (30 ml) olive oil. Arrange them on the prepared baking sheet, spaced so they have room to crisp.
5. Using the bottom of a sturdy glass or a potato masher, gently press each potato until it is about 1/2 inch (1.2 cm) thick, leaving some texture.
6. In a small bowl, whisk together the melted butter, remaining 1 tbsp (15 ml) olive oil, rosemary, thyme, minced garlic, 1/2 tsp (1 g) black pepper, and 1/2 tsp (3 g) of salt (reserve the rest for seasoning after roasting).
7. Brush or spoon the herb-garlic oil evenly over each smashed potato, making sure the garlic and herbs are distributed.
8. Roast in the preheated oven until edges are deep golden and crisp, about 20–25 minutes. In the last 4–5 minutes of roasting, sprinkle the Parmesan evenly over the potatoes to melt and brown slightly.
9. Remove from the oven and taste for seasoning; add more kosher or smoked sea salt if desired. Dollop each potato with a little sour cream or yogurt and sprinkle with chopped chives or parsley.
10. Serve hot as a side to grilled or roasted meats and vegetables typical of Rocky Mountain meals.