Smashed Rosemary Baby Potatoes
Smashed Rosemary Baby Potatoes
Ingredients:
- 12 ounces multi-colored baby potatoes, washed
- 1/2 tablespoon olive oil
- 1 tablespoon fresh rosemary, minced
- 1 clove garlic, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Preparations:
Place the potatoes in a pot and fill with enough water to cover and add a large pinch of salt. Bring to a boil and cook for 15 minutes, or until easily pierced with a knife. Drain.
Once the potatoes are drained, crush them with the side of your knife or spatula on a cutting board.
Heat 1/2 tablespoon olive oil in large skillet. Add the potatoes over medium-high heat for 3 minutes per side, until golden brown.
Add the rosemary and garlic and cook for about 1 – 2 minutes, until fragrant. Season with Kosher salt and freshly ground black pepper.
Tools Used:
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Ingredients
- 12 ounces multi-colored baby potatoes, washed
- 1/2 tablespoon olive oil
- 1 tablespoon fresh rosemary, minced
- 1 clove garlic, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place the potatoes in a pot and fill with enough water to cover and add a large pinch of salt. Bring to a boil and cook for 15 minutes, or until easily pierced with a knife. Drain.
- Once the potatoes are drained, crush them with the side of your knife or spatula on a cutting board. Heat 1/2 tablespoon olive oil in large skillet. Add the potatoes over medium-high heat for 3 minutes per side, until golden brown.
- Add the rosemary and garlic and cook for about 1 - 2 minutes, until fragrant. Season with Kosher salt and freshly ground black pepper.
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