Smashed Mini Potatoes
These smashed mini potatoes with rosemary and roasted garlic are so tasty - I dare you not to eat them directly from the pan! Crispy and flavorful on the outside, pillowy deliciousness on the inside - these potatoes are the perfect side for any grilled or roasted meats.
- Prep time
- 18 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds of mini yellow potatoes
- 2 tbsp extra virgin olive oil
- 6 cloves of garlic, skin on, but make a small slit on the side of each clove to allow the flavor to escape
- French Sea Salt (or Kosher Salt)
- 6 sprigs fresh Rosemary (or 1 tbsp dried rosemary or herbes de Provence)
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Cover 3 pounds of mini yellow potatoes in a stock pot with cold, salted water. Bring to a boil uncovered and then let simmer for 15 minutes. The Potatoes should pierce easily with the tip of a steak knife.
- 3
Drain the potatoes and then return to the hot pot to allow to dry - about 2 minutes.
- 4
On a well oiled baking sheet spread the whole potatoes evenly in a single layer.
- 5
Sprinkle potatoes with a little more olive oil.
- 6
Add the fresh rosemary sprigs, broken into pieces, around the potatoes and sprinkle the garlic cloves around the dish.
- 7
Place in the baking sheet on the middle rack and roast for 30 minutes, turning once.
- 8
Gently remove the pan from the oven and then, carefully, smash each potato with the bottom of a heat safe glass or potato masher. (You don't want to completely mash the potato, simply press on it it so that the skin cracks open)
- 9
Put potatoes back in the oven for 15-20 minutes until the skins turn a nice golden brown.
- 10
Allow to cool for a couple minutes before serving. These crispy smashed baby potatoes are so flavorful!