Smashed Baby Potatoes
Looking for a great side dish for that favorite protein? Give these delicious and simple smashed baby potatoes!
Servings: 4 people
Equipment
Ingredients
- 1 ½ pounds baby potatoes
- 2 tablespoons kosher salt
- 1 garlic clove
- 1 ½ tablespoons olive oil
- ¼ cup grated parmesan cheese
- Kosher salt pepper, ground rosemary, to taste
Instructions
- Place the potatoes in a medium-large saucepan. Add 2 tablespoons of kosher salt and crushed garlic clove. Cover with water. Bring to a rolling boil over medium high heat. Remove from heat and allow potatoes to sit in the water until room temperature (at least 90 minutes).
- Once cooled, drain the potatoes. Toss with olive oil, parmesan cheese, kosher salt, pepper, and ground rosemary. If you need a measurement, I would say about ½ teaspoon a piece. I simply pour a little in my palm and toss it in.
- Preheat the oven to 425 degrees. Place the potatoes on a baking sheet that’s been sprayed with non-stick cooking spray. Using a flat bottomed cup (I use a fermentation tamper), smash each potato with some force.
- Bake the potatoes for 15-20 minutes, until crispy.
Notes
Optional: For a little more indulgence, toss the potatoes in some melted butter before baking them as well.