Crispy Smashed Potatoes
Ingredients:
– 1.5 lbs (680g) baby potatoes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried rosemary (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. **Preheat the Oven:**
– Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. **Cook the Potatoes:**
– Place the baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook the potatoes until they are fork-tender, about 15-20 minutes. Drain the potatoes and let them cool slightly.
3. **Prepare the Potatoes:**
– Arrange the cooked potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten them to about 1/2 inch thick.
4. **Season the Potatoes:**
– In a small bowl, mix the olive oil, minced garlic, and dried rosemary. Drizzle the mixture over the smashed potatoes. Season with salt and pepper to taste.
5. **Bake the Potatoes:**
– Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the potatoes are golden brown and crispy.
6. **Garnish and Serve:**
– Remove the baking sheet from the oven and sprinkle the potatoes with chopped fresh parsley. Serve hot.
