Crispy Garlic and Rosemary Smashed Potatoes

Is there anything better than crispy, garlicky, salty, potatoes?? I think not. And these bad boys do not disappoint! Boiled to tenderness, then roasted to crisp perfection, and topped with a garlic rosemary oil that make these potatoes impossible to just have one. I love these as an addition to your Thanksgiving or holiday menu, but also equally perfect on any ol’ day or night.

The level of crispness that these potatoes reach is nothing short of potato perfection. Crispy crunchy on the bottom, while to tops are pillowy flavor bombs. Bite sized heaven!

I used a bag of those small round red potatoes, but yellow potatoes could be great too. Just know that if your potatoes are bigger, they may take a bit longer to boil than the small baby potatoes.

What You’ll Need…

• 1 lb red or yellow baby potatoes

• 1/4 cup olive oil + more for drizzling

• 4 cloves garlic, minced or chopped

• 1 Tbsp chopped fresh rosemary

• 1/2 tsp salt + more to taste

• Pepper to taste

What You’ll Do…

Bring a large pot of water to a boil. Carefully drop potatoes into the boiling water and boil for about 15 minutes, until fork tender. This can be done up to 24 hours earlier, just store in an air tight container in the fridge. Preheat your oven to 425. Combine rest of ingredients to make the garlic/rosemary oil, set aside. Spread potatoes onto a baking sheet, and taking the back of a fork, carefully smash each potato. Some might come apart a bit, and that’s ok. Top each smashed potato with about 1/2 tsp of garlic/rosemary oil (including the bits of garlic and rosemary). Drizzle all potatoes with an extra drizzle of olive oil, then bake in the 425 oven for 35 minutes, until potatoes are crisp. Do not flip! Enjoy!!

Serves 4-6 (about 20 baby potatoes)