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Smashed Baby Red Potatoes Recipe

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This recipe for Smashed Baby Red Potatoes is from Chapple's Love to Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds baby red potatoes
4 rosemary sprigs
3 garlic cloves, smashed
1/4 cup plus
1/2 tsp. kosher salt, divided
1/4 cup extra-virgin olive oil, divided
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 garlic clove, minced
1/4 teaspoon black pepper
Directions:
Directions:
Step 1
Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, 1/4 cup of the salt, and water to cover in a 3-quart saucepan. Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain; discard rosemary sprigs and smashed garlic.

Step 2
Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about 1/2 inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.

Step 3
Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and 1/2 teaspoon salt. Brush mixture over potatoes, and serve immediately.
Personal Notes:
Personal Notes:
https://www.southernliving.com/recipes/smashed-baby-red-potatoes-recipe

 

 

 

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