Garlic Rosemary Smashed Potatoes
Arlene Mobley - Flour On My Face
Garlic Rosemary Smashed Potatoes are easy to make and a delicious way to use your fresh herbs from the garden. Tender new baby potatoes drenched in olive oil, minced garlic and fresh rosemary are cooked to a crispy perfection.
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Side Dish
Cuisine American
Servings 6 Servings
Calories 312 kcal
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Boil the baby potatoes with 2 teaspoons fresh or dry parsley until fork tender in a large pot of salted water.
In a measuring cup mix the olive oil, the remaining parsley, the minced garlic, the rosemary, and the black pepper and set aside.
When the potatoes are cooked drain them well and place them in a large bowl.
Preheat oven to 375 degrees.
Pour the olive oil and herbs over the potatoes and toss until the potatoes are covered with oil.
Pour the potatoes along with the oil and herbs onto a large baking sheet.
Spread the potatoes out into a single layer.
With the bottom of a mason jar or glass smash each potato.
Place the baking sheet into the pre-heated oven and cook until golden brown, about 30-40 minutes.
Serving: 1 Serving Calories: 312 kcal Carbohydrates: 35 g Protein: 4 g Fat: 18 g Saturated Fat: 3 g Sodium: 400 mg Potassium: 819 mg Fiber: 4 g Sugar: 2 g Vitamin A: 20 IU Vitamin C: 39 mg Calcium: 33 mg Iron: 2 mg
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