Rosemary-Garlic Smashed Potatoes

• Vegan
• Gluten free

• Produce

  • 2 cloves Garlic
  • 2 tbsp Rosemary
  • 1 lb Yukon gold potatoes, small

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on baked-in.stfi.re

Description

Ingredients

• 1 pound small Yukon gold potatoes, washed
• 2 Tbsp olive oil
• Salt and pepper, to taste
• 2 cloves garlic minced
• 2 Tbsp. chopped rosemary

Directions

• Preheat oven to 450 F. Line a baking sheet with parchment paper or foil and set aside.
• Fill a large stockpot with water and bring it to a boil. Add potatoes and boil for 10-12 minutes. Drain.
• Transfer to baking sheet and use the bottom of a glass to lightly flatten the potatoes - you want the skin to break.
• Drizzle with olive oil, salt, and pepper. Cook for 25-30 minutes. After the first 20 minutes, sprinkle the garlic and rosemary on the potatoes and return to the oven. When done, the potatoes should be golden on the outside and the skin should be crispy.