Tender and creamy on the inside, yet super crispy on the outside.
Course Side Dish, Vegetable
Keyword baby potatoes, roasted
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 6servings
Author Lynn / Turnips 2 Tangerines
Ingredients
2lbslittle potatoes
4 rosemary sprigs
3garlic cloves, smashed
1/4cupplus 1/2 teaspoon salt, divided
1/4 cupolive oil, divided
2tablespoonsbutter, melted
1tablespoonschopped fresh flat-leaf parsley
2 teaspoonschopped fresh thyme
1teaspoonchopped fresh rosemary
1garlic clove, minced
1/4teaspoonblack pepper
Instructions
Preheat oven to 425 degrees. Place potatoes, rosemary sprigs, smashed garlic, 1/4 cup of the salt and water to cover in a 3-quart saucepan. Bring to a boil over high heat; reduce to medium, and simmer until potatoes are tender when pierced with a fork. Drain; discard rosemary sprigs and smashed garlic.
Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about 1/2-inch thick. Brush with remaining 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.
Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper and remaining 1 tablespoon oil and 1/2 teaspoon salt. Brush mixture over potatoes and serve immediately.