Side
Garlic-Rosemary Smashed Potatoes
Golden baby potatoes roast until their edges turn irresistibly crisp and their centers stay fluffy, infused with the warm aroma of garlic and rosemary. Each bite delivers a satisfying crunch followed by tender, herb-scented softness.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 146
- Protein
- 2g
- Carbs
- 19g
- Fat
- 7g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 312mg
Ingredients
- 1 lb baby potatoes, halved
- 2 tbsp extra-virgin olive oil, divided
- 3 clove garlic, minced
- 1 tsp chopped fresh rosemary
- 1/2 tsp salt
- 1/4 tsp ground pepper
Instructions
- Preheat oven to 425 degrees F. Place a large rimmed baking sheet in the oven to preheat.
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender, 12 to 14 minutes.
- Meanwhile, combine 1 1/2 tablespoons oil, garlic, rosemary, salt and pepper in a small bowl.
- Brush the hot baking sheet with the remaining 1/2 tablespoon oil. Place the steamed potatoes on the pan, skin-side up, and smash with the bottom of a jar or smooth side of a meat mallet. Drizzle with the garlic oil. Roast until browned on the bottom, about 15 minutes.