Garlic & Herb Cheesy Smashed Roasted Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic cloves
  • 12 Potatoes, red skin
  • 2 sprigs Rosemary
  • 1 tbsp Rosemary

• Baking & Spices

  • 1 sprinkle Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3 tbsp Butter, salted or unsalted
  • 1/2 cup Italian blend cheese

Found on lemonblossoms.com

Description

Directions

• Preheat the oven to 400 degrees Fahrenheit.
• Place the potatoes and rosemary sprigs on a sheet pan. Drizzle with the olive oil and sprinkle some salt. Toss them to coat them with the oil.
• Bake for 30 to 40 minutes or until tender.
• In a small pan over low heat, melt the butter. Add the minced garlic, rosemary, salt and pepper to taste. You want to infuse the butter with the garlic and rosemary flavors so keep the heat very low. Low and slow brings out the most flavor.
• Remove the roasted potatoes from the oven and gently smash them with a potato masher.
• Pour a little bit of the melted herb butter on each smashed potato. Top with shredded cheese.
• Return the potatoes to the oven. Bake for 3-4 minutes or until the cheese melts and is a bit golden on the top.