• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cherry on my Sundae
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
×

Home » Recipes » Side Dish

Rosemary Smashed Potatoes with Whipped Sherry Garlic Feta

Published: Nov 11, 2022

Sharing is caring!

What's your favorite way to prepare potatoes? I know, it's a difficult question. French fries, mashed potatoes, latkes, I mean, they're all so delicious. One of my favorite ways has to be smashed potatoes. You really can't go wrong with them. I always enjoy the classic parmesan smashed potato but since the holidays are coming up, I decided to jazz them up a bit. Pair rosemary smashed potatoes with whipped sherry garlic feta and candied bacon and pecans and you have one outstanding side dish. It's so good, it might just steal the spotlight.

rosemary smashed potatoes
rosemary smashed potatoes
rosemary smashed potatoes
Print Recipe

Rosemary Smashed Potatoes with Whipped Sherry Garlic Feta

Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: pork
Servings: 4
Author: Cherry on My Sundae

Ingredients

Whipped sherry garlic feta

  • ¾ cup sweet sherry wine
  • 15 garlic cloves peeled
  • 4 ounces feta
  • pinch of salt

Candied bacon and pecans

  • 4 slices bacon chopped
  • ½ cup raw pecans
  • 1 tablespoon brown sugar
  • ¼ teaspoon cayenne

Smashed potatoes

  • 24 ounces baby potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon chopped rosemary
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon zest
  • salt and pepper

Instructions

  • Preheat oven to 400 degrees F.
  • Combine sherry and garlic cloves in a small sauce pan. Cover and bring to a simmer over medium heat. Reduce heat to low and continue to simmer for 5 minutes. Remove cover and cook until garlic is tender and sherry is reduced to a syrup, about 15-20 minutes. Remove from heat.
  • Combine reduced sherry, garlic, and feta in a blender or food processor. Blend mixture until smooth. Season with a pinch of salt and set aside.
  • Toss chopped bacon with pecans, brown sugar, and cayenne. Spread in an even layer on a baking sheet. Bake for 8-10 minutes or until bacon is crispy and pecans are toasted, stirring halfway through. Remove from heat and transfer to parchment paper. Let cool.
  • Increase oven temperature to 425 degrees F.
  • Place potatoes in a large pot and fill with enough water to cover the potatoes. Cover pot and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are fork tender, about 10-12 minutes. Remove from heat and drain.
  • Spread potatoes on baking sheet and smash using the bottom of a cup. Combine olive oil, rosemary, garlic, and lemon zest, and pour mixture over potatoes. Season with salt and pepper and toss to coat. Spread in an even layer on baking sheet and bake for 20 minutes, turning over potatoes halfway through. Remove from oven.
  • Spread sherry garlic feta on serving plate and place potatoes on top. Sprinkle candied bacon and pecans and serve immediately.

**Helpful tips and common mistakes

Every year when it comes close to the holidays, I whip up several side dish recipes. This year I wanted to shine some light on potatoes. Other than the fact that I wanted to use potatoes, I knew I wanted to also add bacon and a creamy sauce. After tasting sherry braised garlic (thank you Nancy Silverton!) I knew I wanted to incorporate it into this recipe.

To make the sauce, combine sweet sherry wine with 15 garlic cloves in a pot. There are different kinds of sherry wine, ranging from dry to sweet. We want to use the sweeter version.

sherry braised garlic

Cover the pot and simmer the garlic and wine for 5 minutes. Remove the lid and continue to simmer until the wine is reduced and syrupy. We cover the pot at the beginning of the cooking process to help soften the garlic. We then uncover the pot to allow the wine to reduce.

Remove the sherry braised garlic from the heat and blend it with feta until smooth. Feel free to make the whipped feta a day in advance.

sherry garlic feta

Next, prepare the candied bacon and pecans. You can also make this the day before.

Chop bacon into small pieces and toss them with whole raw pecans, brown sugar, and cayenne. I like the little heat from the cayenne but you can also omit it if you prefer.

bacon pecan topping

Spread the mixture in an even layer on a baking sheet and bake for 8-10 minutes or until the bacon is crispy. Make sure to stir the mixture halfway through to allow even cooking.

If the nuts are toasted but the bacon isn't extra crispy, take out the sheet pan and let the bacon rest on the pan. The pan is hot enough that it'll continue to finish crisping up the bacon.

smash potatoes

Now that the toppings are done, let's move on to the actual potatoes. You can use almost any type of potato but I personally prefer the waxy ones. Waxy potatoes are creamier while high-starch potatoes will have a fluffier inside.

Before roasting the potatoes, you want to boil them whole until fork-tender. They should be tender enough for a fork to easily pierce through but not mushy. Drain the potatoes and use a cup or another tool to smash the potatoes.

finished in oven

Season the smashed potatoes with fresh rosemary, lemon zest, garlic, salt, and pepper. Toss them in oil and spread them in an even layer on a baking sheet.

Continue cooking the rosemary smashed potatoes until crispy, flipping them halfway through.

rosemary smashed potatoes

Spread the whipped sherry garlic feta on a serving plate and top it with the potatoes. Sprinkle a generous amount of candied bacon and pecans and dig in!

With my first bite, I immediately knew I found a winner. These rosemary smashed potatoes check off all the boxes, sweet, creamy, herbaceous, and even tangy. I loved it so much, I ate it as my main dish!

rosemary smashed potatoes

For more potato side dish inspiration check out these Cajun spiced potato wedges!


Sharing is caring!

More Side Dish

  • Whipped Feta with Tamarind Burnt Butter
  • Korean Spicy Pork Pancakes
  • Blackened Corn on the Cob
  • Greek Fava Bean Dip

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

  1. Olena Kutsan

    November 11, 2022 at 3:02 pm

    Hello. So do you use feta or goat cheese? Thank you!

    Reply
    • Cherry on My Sundae

      November 12, 2022 at 3:38 pm

      Whoops, sorry about that! I fixed the recipe to say feta. You can actually use either one but I used feta!

      Reply

Primary Sidebar

Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy city of Los Angeles.

More about me →

Subscribe

Join my email list and get recipes delivered straight to your inbox!


 

 
 

Seasonal Favorites

  • Spicy Chicken Vermicelli Soup
  • Everything Bagel Spice Citrus Salad
  • Italian Farro Stew with Sun-Dried Tomato Gremolata
  • Mediterranean Tuna Salad with Egg

Footer

↑ back to top

  • Pinterest
  • Instagram

Privacy Policy