INGREDIENTS:
- 8 small to medium red potatoes
- 2 tsp kosher salt for boiling the potatoes
- 1/2 tsp kosher salt for baking the potatoes
- 1/3 cup Extra Virgin Olive Oil
- 2 tsp fresh chopped rosemary
- 2 extra large garlic cloves minced
INSTRUCTIONS:
- Boil the water with the 2 tsp kosher salt, reduce heat and on a low boil, cook potatoes for about 25-30 minutes (potatoes should be completely covered with water). Cook so that when you stick with a fork it goes in easy. Be careful not to over cook.
- remove the potatoes and put on a folded dish towel. Let cool for a couple of minutes.
- Preheat oven to 450. line a large baking pan with parchment paper.
- Take a cloth pot holder and smash the potatoes with your hand over the pot holder so that the potatoes are about 1 1/2 inches thick. With a metal spatula carefully move the smashed potatoes onto the parchment paper/ pan. Drizzle the olive oil over the potatoes and move around so that the olive oil gets under the potatoes as well.
- sprinkle the salt, rosemary and garlic over the potatoes. Bake at 450 for 25-30 or until crispy and brown.
Source: Sweet Delish
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