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Crispy Smashed Potatoes with Rosemary and Garlic
Boil till soft, smash, roast hot in olive oil until the edges shatter. Rosemary and garlic land at the end so they crisp but never burn.
Ingredients
- 1.5 lb baby yukon or red potatoes
- 1 tbsp kosher salt, for boiling
- 0.25 cup extra-virgin olive oil
- 4 clove garlic, smashed
- 2 sprig fresh rosemary
- 1 tsp flaky sea salt
- 1 lemon, for serving
How to cook
- 1
Put the potatoes in a large pot, cover with cold water, add the kosher salt. Bring to a boil and cook 18-22 minutes until a fork slides in easily.
- 2
Drain. Let them steam in the colander 5 minutes — drying surface is what crisps later.
- 3
Heat the oven to 450°F. Drizzle 2 tbsp olive oil on a sheet pan, spread the potatoes out, and press each one with the bottom of a glass until it cracks open to about half an inch thick.
- 4
Drizzle the remaining olive oil over the tops. Roast 25 minutes undisturbed.
- 5
Tuck the garlic cloves and rosemary sprigs among the potatoes. Roast 8-10 more minutes until the edges are deeply crisp.
- 6
Discard the rosemary stems. Smash the roasted garlic on top and toss. Finish with flaky salt and a squeeze of lemon.
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