I’ve been loving these potatoes as a side with steak, chicken, burgers, even as breakfast potatoes. For faster prep, you can boil the potatoes the night before and keep them in the fridge. That way, come dinnertime the next day, all you have to do is smash and bake off. Enjoy!
These easy, crispy, garlic and rosemary potatoes will become your new go-to side dish. Adapted from the Pioneer Woman.
- 20 baby russets or any young potato (the smaller ones work best)
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon rosemary (dried or fresh)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 450 F.
- Boil potatoes in salted water for 20 minutes or until fork-tender. Run under cold water and let cool.
- Combine the olive oil, salt, pepper, garlic, and rosemary in a small bowl. Using a pastry brush, oil a foil-lined baking sheet.
- Using a potato smasher, or fork, or something heavy with a flat bottom, smash the potatoes into a flat pancake. (I prefer smashing on my cutting board, then transferring with the help of a spatula.)
- Place the smashed potatoes on the baking sheet and brush with the oil mixture.
- Bake 15 minutes, flip and bake for another 10 minutes.
Recipe Source: LickMySpoon.com.
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