Rosemary Butter Smashed Potatoes
Prep time: 15 Minutes
Cook time: 45-55 Minutes
Serve count: 4
Ingredients
2 pounds small-to-medium red or yellow potatoes
1 tablespoon plus 1/4 teaspoon fine salt, divided
4 tablespoons olive oil, divided
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
Black pepper, to taste
2 tablespoons chopped fresh parsley, thyme and/or rosemary
Method
1. Clean potatoes – Rinse potatoes and put them in a large pot.
2. Boil – Cover with water (about 1 inch above potatoes). Add 2 Tablespoons salt. Boil until fork-tender (20–25 minutes).
3. Heat oven to 425°F. Drizzle 1 tbsp olive oil on a baking sheet and spread it around. 4. Drain potatoes and let cool 5 minutes.
5. Place on a baking sheet and gently smash to about ½ inch thick.
6. Drizzle with remaining olive oil. Add granulated garlic, granulated onion, salt, and pepper.
7. Bake 25–30 minutes until golden and crispy.
8. Once done, top with fresh herbs and serve hot.