Smashed Little Potatoes
Tender and creamy on the inside, yet super crispy on the outside.
Servings 6 servings
Ingredients
- 2 lbs little potatoes
- 4 rosemary sprigs
- 3 garlic cloves, smashed
- 1/4 cup plus 1/2 teaspoon salt, divided
- 1/4 cup olive oil, divided
- 2 tablespoons butter, melted
- 1 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 garlic clove, minced
- 1/4 teaspoon black 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.
