Garlic-Rosemary Smashed Potatoes

Photo by Joanmarie J.
Adapted from eatingwell.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

Ingredients

  • 1

    pound baby potatoes, halved

  • 2

    tablespoons extra-virgin olive oil, divided

  • 3

    cloves garlic, minced

  • 1

    teaspoon chopped fresh rosemary

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground pepper

Directions

Preheat oven to 425°F. Place a large rimmed baking sheet in the oven to preheat. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender, 12 to 14 minutes. Meanwhile, combine 1 1/2 tablespoons oil, garlic, rosemary, salt and pepper in a small bowl. Brush the hot baking sheet with the remaining 1/2 tablespoon oil. Place the steamed potatoes on the pan, skin-side up, and smash with the bottom of a jar or smooth side of a meat mallet. Drizzle with the garlic oil. Roast until browned on the bottom, about 15 minutes.

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