Rosemary Smashed Potatoes
Rosemary Smashed Potatoes are just what you need this holiday season. Fancy enough for guests but easy enough for weeknights. Super crispy and flavorful.
Servings 4 servings
- 1 1/2 lbs. small potatoes (smaller than a ping pong ball)
- 1 Tbsp. kosher salt
- 3 Tbsp. olive oil
- 3/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 1/2 tsp. dried rosemary
Preheat oven to 425 degrees F. Scrub potatoes clean with skins on. Add to a pot and cover with cold water. Add 1 tablespoon of kosher salt. Bring potatoes to a boil over high heat. Boil for 3 to 4 minutes, until you can pierce the potatoes but they aren't soft enough for mashed potatoes.
Drain and dry off the potatoes. Dump onto a rimmed baking sheet. Using a large measuring cup or drinking glass, gently smash the potatoes until they are about 1/2-inch thick. Be careful not to smash all the way.
Brush both sides of the potatoes with olive oil. Sprinkle with 3/4 teaspoon kosher salt, black pepper and dried rosemary. Put pan in oven and roast potatoes for 35 to 40 minutes, until golden and crispy.