Roasted Smashed Potatoes
Potatoes are brushed with a rosemary oil mixture, then baked and smashed for an elegant side dish!
Foto: Spend With Pennies — Holly Nilsson
Ingredients
- 2 pounds baby potatoes (*)
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary
- salt and black pepper (to taste)
- sour cream
- chopped fresh chives
- bacon bits
Steps
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Preheat the oven to 450˚F. Line a large baking sheet with foil.
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Bring a large pot of salted water to a boil over high heat. Add the baby potatoes and boil for 12-15 minutes or just until tender. Drain and cool slightly.
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Line a sheet pan with non-stick foil or parchment paper if desired. Place the potatoes on the baking sheet and press them with the bottom of a heavy glass to ½ inch thick.
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Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt, and pepper.
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Roast the potatoes in the oven for 30-40 minutes, flipping after 20 minutes or until browned and crispy.
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Serve with toppings as desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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