Rosemary Smashed Baby Potatoes
Prep: 5 min
Cook: 55 min
Makes: 4 servings
Calories: 124 g/serv
- Protein: 2g, (6%)
- Carb: 20g, (65%)
- Fat: 4g, (29%)
Ingredients
- 1 lb baby potatoes
- 1 Tbs EVOO
- 2 garlic cloves, minced
- 1 tsp fresh or dried rosemary, chopped
- 1/4 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 375°.
- Bring a medium pot of salted water to boiling. Add potatoes. Reduce the heat to medium and let potatoes simmer for 10-15 minutes or until they are completely cooked through. Once done, drain the potatoes and allow them to steam dry for a few minutes.
- Transfer the potatoes to a baking sheet. Using a potato masher, gently mash the potatoes, ensuring they retain some of their texture.
- In a small mixing bowl, combine the EVOO, garlic, rosemary, salt, and pepper.
- Brush the seasoned EVOO mixture over the smashed potatoes, ensuring they are well-coated.
- Place the roasting tray in the oven and roast for approximately 40 minutes or until they have a crispy, golden-brown exterior.
