Crushed Potatoes with Rosemary Salt

By dbfv101

Ingredients

• 1 1/2 lb. small red-skinned new potatoes, unpeeled
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 teaspoon Rosemary Salt (recipe follows)
• 1/4 teaspoon pepper

Details

Servings 6
Adapted from cookingclub.com

Preparation

Step 1

1. Place potatoes in medium saucepan with enough cold water to cover. Bring to a boil over medium-high heat; add salt. Gently boil 10 to 12 minutes or until just cooked through but still firm, adjusting heat as necessary; drain. Cool until warm.

2. Meanwhile, heat oven to 450°F. Place potatoes on work surface. With flat side of meat mallet, press gently on each potato to crush into 3/4-inch-thick cake. Place on large rimmed baking sheet; brush both sides of potatoes with oil. (Potatoes can be prepared to this point 2 hours ahead.)

3. Bake 30 minutes, turning once. Sprinkle with Rosemary Salt and pepper.

6 (1/2-cup) servings

PER SERVING: 145 calories, 7 g total fat (1 g saturated fat), 2 g protein, 20 g carbohydrate, 0 mg cholesterol, 405 mg sodium, 2.5 g fiber

Rosemary Salt

1 tablespoon coarse sea salt
1 tablespoon chopped fresh rosemary

Grind salt and rosemary in electric coffee grinder until finely minced or ground. (If doing by hand, grind salt first; mix with finely minced rosemary. Combine in mortar with pestle until ground.) Store in refrigerator.

2 tablespoons