Smashed Fingerling Potatoes with Garlic and Rosemary
A delicious side dish that combines garlic, rosemary and butter on a bed of crispy potatoes.
Ingredients
- 3 pounds fingerling potatoes
- 2 cloves garlic minced
- 2 Tablespoons olive oil
- 4 Tablespoons unsalted butter melted
- 1 ½ Tablespoons fresh rosemary chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Thoroughly wash the potatoes and remove any bad spots. Boil potatoes in a large pot of water for 20 minutes, until fork-tender. Drain and let cool slightly.
- Preheat the oven to 450°F. Brush two large baking sheets with olive oil. Spread the potatoes on the baking sheets, allowing space between each potaot.
- Using the flat bottom of a sturdy glass, smash the potatoes until they're ½ inch thick. If the glass is sticking to your potatoes, spray it with cooking spray or brush with olive oil.
- Melt the butter, then stir in the minced garlic and chopped rosemary. Generously brush the potatoes with the butter mixture, then sprinkel with salt and pepper.
- Transfer to the oven and bake for 25-30 minutes until the edges are crispy (you do not need to flip the potatoes). Remove from the oven and serve immediately.
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