Smashed Heirloom Potatoes w/ Rosemary
Makes 8-10 Servings
This simple recipe isn’t any more difficult to make than mashed potatoes, but offers a more exciting range of flavors and textures.
Bring a large pot of water, with 2 tbsp of salt added, to a boil.
Add the potatoes and boil until they’re knife tender.
While the potatoes are boiling, mix the chopped rosemary into the ½ cup of olive oil.
Remove the potatoes from the water and smash them with a spatula or mug.
Preheat your oven to 475˚F.
Brush a baking sheet with olive oil, and line the potatoes out on it in a single layer.
Gently coat the tops of the potatoes with the rosemary oil and sprinkle them generously with salt.
Bake the potatoes in the oven until they brown.
Remove the potatoes from the oven and serve, sprinkled with finishing salt.