Crispy Smashed Potatoes

Byxwina

Ingredients

Cooking spray

2 spray(s)

Uncooked baby potatoes

1⅓ pound(s), about 16 potatoes

Table salt

1 tsp, divided

Olive oil

1 Tbsp

Rosemary

1 tsp, or any herb variety, fresh, chopped

Minced garlic

½ tsp

Instructions

  1. Preheat the oven to 425°F. Coat a baking sheet with cooking spray and set aside.
  2. Place the potatoes in a saucepan with enough water to cover by 1 inch and add 1/2 tsp salt. Boil the potatoes until just tender, 15 minutes; drain and pat them dry.
  3. When the potatoes are cool enough to handle, place them on prepared pan; use the bottom of a cup to gently smash each one. Brush the potatoes lightly with oil; sprinkle them with remaining 1/2 tsp salt. Roast the potatoes, flipping once, until browned and crispy, 25-30 minutes.
  4. When they’re still hot, toss the potatoes with fresh herbs and garlic.
  5. Serving size: 4 potatoes

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