Rosemary Garlic Smashed Potatoes
Ingredients: baby Yukon Gold potatoes, olive oil, fresh rosemary, garlic, salt · 45 min cook time · 250kcal · ~₩8,000
Ingredients
1pound baby Yukon Gold potatoes, 0.25cup olive oil, 1sprig fresh rosemary, 2cloves garlic, 1pinch salt, 1pinch pepper, 0.25cup grated Parmesan cheese
Instructions
1. Parboil the potatoes in heavily salted boiling water until fork-tender but not too soft, about 15-20 minutes. Use small baby yellow potatoes for best results, or cut larger potatoes into halves or quarters.
2. While potatoes are parboiling, finely chop fresh rosemary. This also allows the potatoes to cool down slightly after cooking.
3. Arrange the parboiled potatoes on a baking dish, keeping them separated to ensure crispiness. Aim for about 12 potatoes per baking sheet.
4. Smash each potato using a potato masher or the flat bottom of a cup. Don't worry if they are not perfect; the ridges contribute to crispiness.
5. Season the smashed potatoes with salt, pepper, chopped rosemary, and a generous drizzle of olive oil (about a fourth of a cup). Add minced fresh garlic and massage it in with your hands.
6. Sprinkle grated Parmesan cheese over the potatoes. This step is optional but highly recommended for flavor.
7. Bake the smashed potatoes in the oven at 425°F (220°C) for 15 minutes.
8. Remove from the oven, flip the potatoes, and add more salt, pepper, Parmesan cheese, and a drizzle of olive oil if desired. Return to the oven and bake until nice and crispy.
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