Description
These smashed mini potatoes with rosemary and roasted garlic are so tasty - I dare you not to eat them directly from the pan! Crispy and flavorful on the outside, pillowy deliciousness on the inside - these potatoes are the perfect side for any grilled or roasted meats.
Ingredients
Scale
- 3 pounds of mini yellow potatoes
- 2 tbsp extra virgin olive oil
- 6 cloves of garlic, skin on, but make a small slit on the side of each clove to allow the flavor to escape
- French Sea Salt (or Kosher Salt)
- 6 sprigs fresh Rosemary (or 1 tbsp dried rosemary or herbes de Provence)
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Cover 3 pounds of mini yellow potatoes in a stock pot with cold, salted water. Bring to a boil uncovered and then let simmer for 15 minutes. The Potatoes should pierce easily with the tip of a steak knife.
- Drain the potatoes and then return to the hot pot to allow to dry - about 2 minutes.
- On a well oiled baking sheet spread the whole potatoes evenly in a single layer.
- Sprinkle potatoes with a little more olive oil.
- Add the fresh rosemary sprigs, broken into pieces, around the potatoes and sprinkle the garlic cloves around the dish.
- Place in the baking sheet on the middle rack and roast for 30 minutes, turning once.
- Gently remove the pan from the oven and then, carefully, smash each potato with the bottom of a heat safe glass or potato masher. (You don't want to completely mash the potato, simply press on it it so that the skin cracks open)
- Put potatoes back in the oven for 15-20 minutes until the skins turn a nice golden brown.
- Allow to cool for a couple minutes before serving. These crispy smashed baby potatoes are so flavorful!
Notes
Boiling the potatoes until they are almost fully done is essential. The potatoes will be fully cooked inside and you will be able to get nice, crispy edges on the outside.
Use the bottom of a glass to smash the potatoes. A Potato masher works well too.
Place potatoes on a naked sheet pan with olive oil for the crispiest result. If you use parchment paper you won't get a crispy exterior.