How To Make Smashed Rosemary Potatoes
These smashed rosemary potatoes gives you the best of both worlds! Enjoy bites of herby potatoes with tender center and crispy crust for a tasty side.
Serves:
Ingredients
- 8baby red potatoes,scrubbed, or more to taste
- 2tbspolive oil,divided, or more as needed
- 1½tspsea salt,divided
- freshly ground black pepper,to taste
- 4fresh rosemary sprigs,or more to taste
Instructions
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Preheat the oven to 425 degrees F. Cover a large baking sheet with parchment paper; do not use waxed paper.
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Place the potatoes into a pot and cover with salted water, then bring to a boil. Reduce the heat to medium-low and simmer for about 20 minutes until fork-tender. Remove from heat and drain.
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Pour 1½ tablespoons of olive oil onto the parchment paper-covered sheet. Place the potatoes on the oil and roll to coat.
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Push the potatoes to one side of the pan. Sprinkle 1 teaspoon of sea salt onto the oil, then space the potatoes evenly on the salted oil.
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Place the bottom of a drinking glass on each potato and push down firmly until it cracks open and is about 1-inch thick.
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Brush the potatoes with the remaining oil and sprinkle with remaining sea salt. Sprinkle with pepper to taste. Tuck the rosemary sprigs among the potatoes.
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Roast in the oven for about 20 minutes until edges are crispy and beginning to brown.
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Serve and enjoy.
Nutrition
- Calories: 181.86kcal
- Fat: 7.29g
- Saturated Fat: 1.14g
- Monounsaturated Fat: 4.99g
- Polyunsaturated Fat: 0.86g
- Carbohydrates: 27.34g
- Fiber: 3.62g
- Sugar: 2.11g
- Protein: 3.31g
- Sodium: 408.32mg
- Calcium: 34.83mg
- Potassium: 783.63mg
- Iron: 1.62mg
- Vitamin A: 7.44µg
- Vitamin C: 15.13mg
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