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Garlic and Rosemary Baby Smashed Potatoes


1 lb (16 oz) baby potatoes
Salt and pepper
2 Tbsp Bittersweet Herb Farm Garlic with Rosemary Oil


    Preheat oven to 425 degrees F.
    Boil potatoes in salted water until the potatoes are softened and a fork can easily poke into a potato, about 15-18 minutes, depending on the size of the potatoes. Drain and pat the potatoes dry using a paper towel.
    Place the potatoes on a baking sheet (cover the baking sheet with aluminum foil for easy cleanup). Toss the potatoes in the salt, pepper and oil.
    Take a fork and carefully press down on each potato until the potato is flattened, but still holds together.
    Space the potatoes on the baking sheet so they are not touching. Bake for 20-25 minutes, until the potatoes are crispy and lightly golden in appearance. Garnish with parsley if you like. Serve immediately.

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