Smashed Rosemary Potatoes

Sea salt gives these baby reds a delightfully crispy crust with creamy smooth smashed-potato centers. Fresh rosemary lends a fragrant herbal note.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 114 Calories

Ingredients

• freshly ground black pepper to taste
• 2 tablespoons olive oil, divided, or more as needed
• 1 ½ teaspoons sea salt, divided
• 8 baby red potatoes, scrubbed, or more to taste
• 4 sprigs fresh rosemary, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Cover a large baking sheet with parchment paper; do not use waxed paper.

Step 2

Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Remove from heat and drain.

Step 3

Pour 1 1/2 tablespoons olive oil onto the parchment paper-covered sheet. Place potatoes on the oil and roll to coat. Push potatoes to one side of the pan. Sprinkle 1 teaspoon sea salt onto oil; space potatoes evenly on the salted oil.

Step 4

Place the bottom of a drinking glass on each potato and push down firmly until the it cracks open and is about 1-inch thick. Brush potatoes with remaining oil and sprinkle with remaining sea salt. Sprinkle with pepper to taste. Tuck rosemary sprigs among potatoes.

Step 5

Roast in the preheated oven until edges are crispy and beginning to to brown, about 20 minutes.