Smashed and Roasted Red Potatoes with Herbs

AuthorInfusedEats
RatingDifficultyIntermediate

Smashed and Roasted Red Potatoes with Herbs is a delicious and savory side dish using olive oil to infuse cannabis and herbs into an aromatic and tasty cooking oil.

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Yields46 Servings
Prep Time1 hr 15 minsCook Time1 hr 15 minsTotal Time2 hrs 30 mins

 1 - 2 grams dried marijuana flowers
 3 - 4 teaspoons fresh herbs of choice ( e.g. Rosemary and Thyme)
 1/2 Cup Olive Oil
 1 teaspoon Kosher Salt
 4 - 6 small Red potatoes

Infuse Oil and Herbs
1

Decarboxylate and toast the herbs and marijuana in the oven at 350° F for 25 Minutes .

2

Add olive oil to the top of a double boiler, add in toasted herbs and marijuana and let infuse for 30 Minutes . Remove from heat and strain. Set aside.

Cook potatoes
3

Boil 4 - 6 small red potatoes for about 30 Minutes or until they become tender.

4

Drain the water from the potatoes.

5

Using a folded towel on bottom and another on the top smash each potato gently but firmly with the palm of your hand. Place the potato in a shallow roasting pan lined with parchment paper or foil.

6

Distribute the infused oil from the previous step into each of the smashed potatoes. (Be careful not to overload with oil and keep it inside the potato as much as possible.)

7

Salt generously.

8

Place in an oven at 425° F and roast for 25 - 30 Minutes until the potatoes are browned and crispy.

9

Remove from oven, let cool and serve warm, garnish with more fresh herbs if desired.

Ingredients

 1 - 2 grams dried marijuana flowers
 3 - 4 teaspoons fresh herbs of choice ( e.g. Rosemary and Thyme)
 1/2 Cup Olive Oil
 1 teaspoon Kosher Salt
 4 - 6 small Red potatoes

Directions

Infuse Oil and Herbs
1

Decarboxylate and toast the herbs and marijuana in the oven at 350° F for 25 Minutes .

2

Add olive oil to the top of a double boiler, add in toasted herbs and marijuana and let infuse for 30 Minutes . Remove from heat and strain. Set aside.

Cook potatoes
3

Boil 4 - 6 small red potatoes for about 30 Minutes or until they become tender.

4

Drain the water from the potatoes.

5

Using a folded towel on bottom and another on the top smash each potato gently but firmly with the palm of your hand. Place the potato in a shallow roasting pan lined with parchment paper or foil.

6

Distribute the infused oil from the previous step into each of the smashed potatoes. (Be careful not to overload with oil and keep it inside the potato as much as possible.)

7

Salt generously.

8

Place in an oven at 425° F and roast for 25 - 30 Minutes until the potatoes are browned and crispy.

9

Remove from oven, let cool and serve warm, garnish with more fresh herbs if desired.

Smashed and Roasted Red Potatoes with Herbs

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