Mini Smashed Potatoes

Ingredients

• 3 lbs mini yellow creamer potatoes
• 2 sprigs rosemary
• 3 cloves crushed garlic
• 2 tbsp oil

Instructions

1. 1

   Wash your mini potatoes and place in a large pot on the stove. Fill pot with enough water to cover potatoes.

2. 2

   Over high heat, bring potatoes to boil. Once boiling let cook for 20 minutes, or until the potatoes are cooked through.

3. 3

   Remove the pot from heat. Strain potatoes and let cool for 10 minutes, or cover with cool water to help speed this process up.

4. 4

   In the meantime preheat set oven to 450F. On a large baking sheet line is with parchment paper. Put 1 tbsp of oil in the parchment paper.

5. 5

   Take a hard flat surfaced cup or bowl. Wrap aluminum foil around it and oil the bottom (1tbsp). We used a mini cast iron pan to do this but a cup works just as well.

6. 6

   On a cutting board, one at a time take your cooled potatoes and press down on them with your hard surface. carefully transfer each potato to the baking sheet after you have "smashed" it.

7. 7

   Transfer all of the potatoes are on the baking sheet (use multiple is necessary).

8. 8

   Then take your peeled cloves of garlic and then using the flat side of a knife, carefully press down on the garlic to crush it and release its natural oils.

9. 9

   Drizzle over remaining 1 tbsp of oil on the potatoes and season with salt and pepper. Add 2 sprigs of rosemary to the pan and 3 cloves of crushed garlic.

10. 10

    Pop in the oven for 15-20 minutes or until golden brown and crispy. The potatoes are already cooked so you just want to crisp them up.

11. 11

    Remove from oven and let cool for 5 minutes.

12. 12

    ENJOY!