Crispy Smashed Potatoes
- Total Time
Recruit your family to help you cook dinner. Kids will love smashing the potatoes on the pan.
cooking spray2 spray(s)
uncooked baby potatoes1 ¼ pound(s), about 16 potatoes
table salt1 tsp, divided
olive oil1 Tbsp
rosemary1 tsp, or any herb variety, fresh, chopped
minced garlic½ tsp
- Preheat oven to 425°F. Coat a baking sheet with nonstick spray and set aside.
- Place potatoes in a saucepan with enough water to cover by 1 inch and add 1/2 tsp salt. Boil until just tender, 15 minutes; drain and pat dry.
- When cool enough to handle, place potatoes on prepared pan; use the bottom of a cup to smash each one gently. Brush potatoes lightly with oil; sprinkle with remaining 1/2 tsp salt. Roast, flipping once, until browned and crispy, 25-30 minutes.
- When still hot, toss potatoes with fresh herbs and garlic.
- Serving size: 4 potatoes