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.
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.