Garlic Rosemary Smashed Potatoes
Baby potatoes boiled until tender, smashed flat and roasted until the craggy edges shatter, then brushed with garlic-rosemary oil.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 1 hr
- Serves
- 4
Adding the garlic for only the last few minutes keeps it sweet instead of scorched. Let the boiled potatoes steam dry properly: surface moisture is the enemy of crunch.
Method
-
Cover the potatoes with cold water in a large pot, add the kosher salt and bring to a boil. Simmer until a knife slides in easily. Drain and let them steam dry for .
-
Heat the oven to 450°F (230°C). Brush a sheet pan with 2 tbsp of the oil.
-
Space the potatoes out on the pan and press each one flat with the bottom of a glass until about 1/2 inch thick, letting the edges crack.
-
Roast . Meanwhile, stir the remaining oil with the garlic and rosemary.
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Brush the garlic-rosemary oil over the potatoes and roast more, until deep golden and crisp at the edges.
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Sprinkle with the flaky salt, pepper and parsley and serve hot.
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