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Garlic Rosemary Smashed Potatoes


  • 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


  1. Preheat oven to 450°F.
  2. 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.
  3. Place potatoes on lined baking sheet. Using a wooden spoon or potato masher, smash potatoes gently to flatten but keep in one piece.
  4. Top with olive oil, garlic, rosemary, salt and pepper.
  5. Place in oven and bake for 15-18 minutes or until golden and crisp.