Garlic and Rosemary Smashed Potatoes
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 6
- 10 medium or 25 baby potatoes (boil with 2 tsp salt)
- ¼ cup Extra Virgin Olive Oil
- 2 tsp fresh chopped rosemary
- 3 large garlic cloves - minced
- ½ cup of mozzarella/cheddar cheese
- ½ tsp kosher salt
- ½ tsp freshly cracked black pepper.
- Boil the potatoes till fork tender and let cool for a couple of minutes.
- In a bowl, mix the rosemary, garlic and olive oil. Set aside.
- Preheat oven to 200 degrees Celsius.
- Drizzle a baking pan with 1 tsp of olive oil.
- Place the potatoes on the baking pan.
- Using a potato masher or fork, smash the potatoes till 1.5 inches thick.
- Drizzle the infused olive oil on the potatoes. Do include the rosemary and garlic bits too.
- Move around the potatoes, so that the olive oil gets under the potatoes as well.
- Sprinkle with kosher salt, black pepper and cheese.
- Bake for 20-25 minutes until crispy and brown.
Recipe by Maya Kitchenette at https://mayakitchenette.com/garlic-and-rosemary-smashed-potatoes/
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