Smashed Baby Red Potatoes - Southern Living

By ezunich

Ingredients

• 2 pounds baby red potatoes
• 4 rosemary sprigs
• 3 garlic cloves, smashed
• 1/4 cup plus 1/2 tsp. kosher salt, divided
• 1/4 cup extra-virgin olive oil, divided
• 2 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 garlic clove, minced
• 1/4 teaspoon black pepper

Details

Servings 1
Adapted from southernliving.com

Preparation

Step 1

Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, 1/4 cup of the salt, and water to cover in a 3-quart saucepan. Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain; discard rosemary sprigs and smashed garlic.

Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about 1/2 inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.

Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and 1/2 teaspoon salt. Brush mixture over potatoes, and serve immediately.