Smashed Rosemary Potatoes

Smashed Rosemary Potatoes

There are few veggies as comforting as roasted potatoes with fresh rosemary. Make baby potatoes extra crispy by first boiling and then gently pressing them so they are “smashed.” The edges of the potatoes will crisp up nicely. Pair with roasted broccoli and chicken or warm beans.

Serves 2-3

Preheat the oven to 400°F. Bring a large pot of water to a boil. Add 1 lb baby potatoes (any color) and cook uncovered for 20 minutes. Drain. Spread out potatoes on a lined and oiled sheet pan. Using a potato masher (or anything with a flat bottom like a drinking glass), press down gently on the potatoes so they crack and flatten. Season the potatoes with 2 Tb avocado oil and 1 Tb chopped fresh rosemary leaves. Roast the potatoes for 30 minutes or until the edges become crispy. Season with salt to taste.