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Smashed Rosemary Potatoes

 

Smashed Rosemary Potatoes

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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.
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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 

  • Preheat oven to 425 degrees F.
  • Place large rimmed baking sheet in the oven to preheat. 
  • In a medium pot, bring 5 cups of water to boil.
  • Add potatoes and boil until just tender (about 12-14 minutes). 
  • Combine 1½ tablespoons oil, garlic, rosemary, salt, and pepper in a small bowl. 
  • Brush the hot baking sheet with the remaining ½ tablespoon oil.
  • Place cooked potatoes on pan, skin side up, and smash with bottom of mason jar (or something similar).
  • Drizzle with garlic oil.
  • Roast until browned on the bottom (about 15 minutes).
  • Serve hot.

Bon appétit!