Crispy Smashed Potatoes

Ingredients

• 1.5 lbs small baby potatoes
• 3 tbsp olive oil
• salt and pepper to taste
• 2 tsp fresh rosemary, chopped

Method

1. 1

   Boil the baby potatoes in salted water until completely fork-tender, about 15-18 minutes. Drain well.

2. 2

   Preheat oven to 450°F. Spread the boiled potatoes on a baking sheet with space between each one.

3. 3

   Using the bottom of a glass or a fork, press down firmly on each potato until it flattens and slightly bursts open — smashing them flat like this is what dramatically increases each potato's surface area, giving far more crispy, craggy edges per potato than simply roasting them whole ever could.

4. 4

   Drizzle generously with olive oil, season with salt, pepper, and rosemary.

5. 5

   Roast 25-30 minutes until deeply golden and crispy on the edges.