Potato Smashers
Crispy, buttery, soaked with garlic and rosemary flavors, these smashed potatoes are a perfect side dish for virtually anything.
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Ingredients
- 1 kilogram small or fingerling potatoes
- 1 tablespoon sea salt
- 2 tablespoon oil
- 1 tablespoon rosemary
- 1 teaspoon crushed garlic
- 1 teaspoon coarse salt
Instructions
- Scrub and wash the potatoes. Place them in a large pot and cover them with water.
- Bring the water to a boil add the salt and let it cook for 15 minutes until the knife can easily go through.
- Strain and let it cool down a little bit.
- Meantime preheat the oven to 420 degrees F. Prepare the baking sheet, line with parchment paper if using and drizzle a tablespoon of oil onto it.
- Have the remaining oil in a small bowl.
- Place the potatoes on a cutting board and cover them with a plastic sheet. Using a potato masher or mallet hammer, smash the potatoes until they explode and flatten.
- Pick the potatoes and place them on the oiled baking sheet. Brush the reserved on the potatoes and sprinkle with salt and pepper and put them into the oven.
- Add the minced garlic and chopped rosemary to the remaining oil (add more oil if needed) and after 15 minutes when potatoes are golden, brush the herb-garlic oil onto the potatoes.
- Roast if for another 5-8 minutes and serve.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Servings: 4
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