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Smashed Rosemary Potatoes

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Smashed Rosemary Potatoes

Directions

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Ingredients :

  • 8 baby red potatoes
  • scrubbed
  • or more to taste
  • 2 tablespoons olive oil
  • divided
  • or more as needed
  • 1 ½ teaspoons sea salt
  • divided
  • freshly ground black pepper to taste
  • 4 sprigs fresh rosemary
  • or more to taste
  • Methods :

  • Preheat the oven to 425 degrees F (220 degrees C). Cover a large baking sheet with parchment paper; do not use waxed paper.
  • Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Remove from heat and drain.
  • Pour 1 1/2 tablespoons olive oil onto the parchment paper-covered sheet. Place potatoes on the oil and roll to coat. Push potatoes to one side of the pan. Sprinkle 1 teaspoon sea salt onto oil; space potatoes evenly on the salted oil.
  • Place the bottom of a drinking glass on each potato and push down firmly until the it cracks open and is about 1-inch thick. Brush potatoes with remaining oil and sprinkle with remaining sea salt. Sprinkle with pepper to taste. Tuck rosemary sprigs among potatoes.
  • Roast in the preheated oven until edges are crispy and beginning to to brown, about 20 minutes.
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