Crispy Smashed Baby Potatoes with Garlic and Rosemary
Little potatoes are boiled until tender, pressed flat, then roasted on a sheet pan until the edges turn shatteringly crisp. Finished with garlic, rosemary, and flaky salt.
1 hr
4 servings
Ingredients
- 1 ½ pounds Gold Potatoes, baby
- 1 tablespoon Kosher Salt, plus 1 teaspoon, divided
- 3 tablespoons Olive Oil
- 2 tablespoons Butter, melted
- 3 cloves of Garlic, minced
- 1 tablespoon Rosemary (Fresh), finely chopped
- ¼ teaspoon Black Pepper
- 2 tablespoons Parmesan Cheese, grated, optional
- ½ teaspoon Flaky Salt, for finishing
Directions
- Heat the oven to 450°F and line a rimmed sheet pan with parchment.
- Put the potatoes in a pot, cover with cold water by 1 inch, and add the 1 tablespoon kosher salt. Bring to a boil and cook 15–18 minutes, until a knife slides in easily. Drain and let steam dry for 5 minutes.
- Drizzle the sheet pan with 2 tablespoons of the olive oil. Arrange the potatoes on it with space between them.
- Use the bottom of a glass or measuring cup to press each potato to about 1/2 inch thick.
- Stir together the melted butter, the remaining 1 tablespoon olive oil, garlic, and rosemary. Brush it over the potatoes, then sprinkle with the remaining 1 teaspoon kosher salt and the pepper.
- Roast 20–25 minutes, until the bottoms and edges are deep golden and crisp.
- Sprinkle with Parmesan if using and roast 2 more minutes. Finish with the flaky salt and serve hot.
