Rosemary Smashed Potatoes
Ingredients
- 1 pound baby Yukon Gold potatoes
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp fresh rosemary, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 425 F.
- Boil the potatoes until fork tender, about 15–20minutes. Drain and cool.
- Coat the potatoes with olive oil, garlic, rosemary,salt and pepper.
- Place the potatoes on a parchment lined bakingsheet.
- Carefully use a glass to press down on the potatoesto smash and flatten.
- Bake until the potatoes become crispy, about 20–25minutes.