Description
The crispy smashed potatoes with a hint of rosemary are an absolute delight for any meal. Their golden brown exterior and fluffy interior make them a perfect side dish that’s both comforting and flavorful. Whether served with sour cream, chives, or bacon bits, these potatoes are sure to please everyone’s taste buds.
Perfect for family dinners or gatherings, these smashed potatoes are simple to prepare and packed with flavor. The combination of olive oil and rosemary gives them a deliciously savory taste that complements a variety of main dishes. Enjoy them as a tasty addition to your meal plan or as a standalone snack for a satisfying treat.
Ingredients
2 pounds baby potatoes
3 tablespoons olive oil
1 teaspoon fresh chopped rosemary
Salt and pepper to taste
Toppings, optional:
Sour cream
Chives
Instructions
Preheat the oven to 450˚F. Line a large baking sheet with foil.
Bring a large pot of salted water to a boil over high heat. Add the baby potatoes and boil for 12-15 minutes or just until tender. Drain and cool slightly.
Line a sheet pan with non-stick foil or parchment paper if desired. Place the potatoes on the baking sheet and press them with the bottom of a heavy glass to ½ inch thick.
Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt, and pepper.
Roast the potatoes in the oven for 30-40 minutes, flipping after 20 minutes or until browned and crispy.
Serve with toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 220 kcal