I am a huge fan of all things potatoes! Literally, whether they are roasted, boiled, fried, air fried, all tucked into a pot roast or rolled with flour and fried as a fritter, I am ALL ABOUT THEM!
This is a simple recipe that can be added to any dish, especially if you want to forgo the pre-packaged french fries to go with your burger or chicken strips. All you need are baby potatoes, water, olive oil, salt, pepper and an oven. The other beauty of this recipe is that you can season them with really anything you choose. I vary with adding garlic, paprika, parmesan cheese or even cayenne pepper on top. Super simple and simply delicious!
Rosemary Oven Roasted Smashed Potatoes
Equipment
- 2 Cookie Sheets
- Parchment Paper
- Stock Pot
Ingredients
- 1.5 lbs Baby Yellow or Red Potatoes
- 2 Tbsp Olive Oil
- 1 Tbsp Fresh or Dried Rosemary
- 1/2 tsp Each Salt and Pepper
Instructions
- Preheat oven to 420° Line a large baking sheet with parchment paper and set aside
- Scrub and wash the potatoes and place them in a stockpot. Cover potatoes with water, set pot over medium to high heat, partially cover pot and bring to a boil. Cook for about 5-8 minutes. Once the potatoes are slightly tender (you don't want them to be too tender or they will turn to mush), drain and set on a separate baking sheet. Use a paper towel or kitchen towel to lightly dab potatoes and remove excess moisture.
- Transfer potatoes to the baking sheet lined with parchment paper, lightly drizzle 1 Tbsp of the olive oil over the potatoes. With a fork or a potato masher, lightly press down on the potatoes to flatten a bit. Once all of the potatoes are flat, drizzle with remaining 1 Tbsp of olive oil, sprinkle with salt, pepper and rosemary. Lightly toss the potatoes so they are well coated and seasoned.
- Place into preheated oven and bake for about 8-10 minutes until lightly brown. Flip each potato and continue to cook for another 8-10 minutes or until all are crispy and golden brown. Remove from oven and serve hot.
Notes
Tip: if you don' t have parchment paper, you can use aluminum foil but, the parchment paper will give the potatoes a crispier exterior.