SMASHED ROSEMARY POTATOES
Sea salt gives these baby reds a delightfully crispy crust with creamy smooth smashed-potato centers. Fresh rosemary lends a fragrant herbal note.
Provided by Spexgirl
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Cover a large baking sheet with parchment paper; do not use waxed paper.
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Remove from heat and drain.
- Pour 1 1/2 tablespoons olive oil onto the parchment paper-covered sheet. Place potatoes on the oil and roll to coat. Push potatoes to one side of the pan. Sprinkle 1 teaspoon sea salt onto oil; space potatoes evenly on the salted oil.
- Place the bottom of a drinking glass on each potato and push down firmly until the it cracks open and is about 1-inch thick. Brush potatoes with remaining oil and sprinkle with remaining sea salt. Sprinkle with pepper to taste. Tuck rosemary sprigs among potatoes.
- Roast in the preheated oven until edges are crispy and beginning to to brown, about 20 minutes.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 12.3 g, Fat 6.9 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 665 mg, Sugar 0.8 g
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