Ingredients
Scale
- 15 small potatoes, skin on (use fingerling, yukon gold, etc.)
- 2 Tablespoons Extra Virgin Olive Oil
- 4 cloves of garlic, peeled and minced
- 2 teaspoons dried rosemary
- Salt & pepper to taste
Instructions
- Preheat oven to 450°F.
- In a large pot, cover potatoes with water and bring water to a boil. Boil potatoes for 15-20 minutes until tender. Remove from heat and drain water, pat potatoes dry.
- Place potatoes on lined baking sheet. Using a wooden spoon or potato masher, smash potatoes gently to flatten but keep in one piece.
- Top with olive oil, garlic, rosemary, salt and pepper.
- Place in oven and bake for 15-18 minutes or until golden and crisp.