Crispy Smashed Potatoes with Garlic and Herbs

Ingredients

• 1.5 lb baby potatoes (yellow or red, cleaned)
• 3 tbsp olive oil (extra virgin)
• 3 garlic (cloves, minced)
• 1 tsp fresh rosemary (finely chopped)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.

2. 2

   Preheat your oven to 425°F (220°C). Drain the potatoes and let them steam dry for a few minutes.

3. 3

   Place the potatoes on a large rimmed baking sheet. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it is flattened but still mostly in one piece.

4. 4

   In a small bowl, whisk together the olive oil, minced garlic, and chopped rosemary.

5. 5

   Drizzle the oil mixture over the smashed potatoes, ensuring each one is well coated. Season generously with salt and black pepper.

6. 6

   Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are deep golden brown and very crispy.

7. 7

   Remove from the oven and serve immediately while hot.

Notes

For extra flavor, sprinkle with freshly grated Parmesan cheese during the last 5 minutes of roasting. Ensure the potatoes are dry before smashing to achieve maximum crispiness.

Nutrition per serving

• side dish
• potatoes
• vegetarian
• gluten-free
• roasted
• baked
• snack