Rosemary Smashed Potatoes
Warm and velvety on the inside and crisp and golden-brown on the outside. This side or appetizer will quickly become the star of the show. The stove and oven do most of the work (keep your knives clean for this!), and fill your kitchen with cozy aromatic smells. These give you the best of both worlds: mashed and roasted potatoes smashed into one!
Ingredients:
3 cups/1.5 pounds mini potatoes
water
3 tbsp avocado oil
3 tbsp fresh rosemary sprigs
1 tsp garlic powder
1/2-1 tsp pink salt
1/2 tsp cracked pepper
1/2 cup goat cheese/parmesan reggiano, for shaving over the top (optional)
Directions
Preheat the oven to 425°F and line a baking sheet with parchment paper. Set this aside.
Place your potatoes in a large saucepan and fill the pan with enough water so that they are all submerged.
Bring the water to a boil for about 20 minutes, or until a fork can easily be inserted into the potatoes.
Pour the water out* then move the potatoes to the prepared pan. Use a flat-based glass (like a mason jar) to exert pressure onto the potatoes, one-by-one, so that they “smash” flat.
Drizzle the oil and sprinkle the seasonings evenly over everything. Let cook in the oven for 22-26 minutes, depending on your desired level of crispness. You can even broil them for 2-3 minutes for an extra, golden-brown glow at the end! Let cool for 5-10 minutes, add the cheese (if using), then enjoy!
Notes:
Instead of pouring the water down the sink, you could let it cool and water any plants you have!
