Buttered Rosemary Smashed Potatoes with Burrata

Also known as my new favorite way to eat potatoes.

Let’s rewind one more time to the weekend, okay?  On Sunday night Big Guy really wanted steaks.  And instead of grilling steaks, we decided to try reverse seared steaks.  Basically the steak cooks over low heat in the oven before being seared for under a minute on each side on the stovetop.  The end result is a beautifully cooked steak with the best “crust” on the outside from the sear.  We served the steaks with a garlic herb butter that tasted so sinful.

On the side, these perfect smashed potatoes that are topped with creamy burrata.  These potatoes are evvvvverything.  You start by boiling the potatoes until fork tender.  Place the cooked potatoes on a baking pan with some EVOO.  Smash the potatoes ones with a fork so that they flatten out a bit.  Drizzle a little more EVOO over the potatoes and sprinkle with salt, pepper, and garlic powder.  Bake at 450 degrees until the potatoes are browned and crispy, about 25-30 minutes.  Once baked, spoon the rosemary butter over the potatoes (yes!) and then top with torn burrata (more YES!).

burratapotatoes

I cannot even explain the deliciousness of these potato bites.  They’re rich and butter, smooth and creamy, and herbaceous.

Basically the perfect potato.  And then we proceeded to watch a chick-flick on the couch as we were in a potato and steak coma.

 

 

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