Smashed Roasted Potatoes with Cabbage

This is a very rustic version of mashed potatoes, so simple and easy, with no butter, no milk or cream. It woudn’t be right to call it mashed potatoes, anymore, so I borrowed the term “smashed potatoes” from one of Martha Stewart’s guest in her show, Martha. But this side dish is done quite differently from hers.

I like to roast my potatoes, I don’t even bother to peel it, just wash it really well and put it in the oven, sometimes with the chicken when I’m making roast, too ( the only problem there is that the potatoes absorb some of the chicken fat, but I’m fine with it) then mix in some sauteed cabbage (we love sauteed cabbage!), then season it with salt, ground black pepper and granulated garlic.

It doesn’t look very appetizing in the photo but it is delicious!!


salt and pepper
dried rosemary or thyme (if you have fresh herbs,that’s better)
Extra-virgin olive oil (EVOO)
cabbage, shredded

Here’s How:

Preheat oven to 375 F degrees. Wash the potatoes really well; cut each potatoes into half or quarters if it’s too big. Place potatoes in a baking pan, drizzle some EVOO and season with salt and pepper; sprinkle rosemary then put it in the oven for about 30 minute or until the potatoes are tender. Meanwhile, heat a pan and put about a little olive oil in it and saute the shredded cabbage; cook for about 5 minutes or until just wilted then set aside.

Transfer roast potatoes in a bowl and start mashing right away while it’s very hot. Add the sauteed cabbage, drizzle with some EVOO and taste it, see if it needs more seasoning..otherwise, plate and serve.

Have a nice day! God Bless!