Smashed Rosemary Potatoes
Smashed Rosemary Potatoes
Who says potatoes are boring? Not me! These little smashed rosemary potatoes are not only fun to make (because I get to smash them), but they’re also fun to eat! My kids love these colorful vegetables and the fact that they don’t need a fork or a knife to eat them.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
- 1 pound baby potatoes (halved)
- 2 tablespoons extra virgin olive oil (divided into 1 tablespoon each)
- 3 cloves garlic (garlic)
- 1 teaspoon fresh rosemary (chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
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Preheat oven to 425 degrees F.
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Place large rimmed baking sheet in the oven to preheat.
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In a medium pot, bring 5 cups of water to boil.
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Add potatoes and boil until just tender (about 12-14 minutes).
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Combine 1½ tablespoons oil, garlic, rosemary, salt, and pepper in a small bowl.
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Brush the hot baking sheet with the remaining ½ tablespoon oil.
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Place cooked potatoes on pan, skin side up, and smash with bottom of mason jar (or something similar).
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Drizzle with garlic oil.
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Roast until browned on the bottom (about 15 minutes).
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Serve hot.