Rosemary Garlic Smashed Potatoes
Crispy garlic and rosemary smashed potatoes recipe, with a touch of Parmesan cheese baked on top. The perfect smashed potatoes!
6 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 187 kcal | Sugar | – |
| Carbs | 19 g | Cholesterol | 2 mg |
| Protein | 5 g | Sodium | 1245 mg |
| Fat | 10 g | Fiber | 3 g |
| Sugar | – | ||
| Cholesterol | 2 mg | ||
| Sodium | 1245 mg | ||
| Fiber | 3 g |
Prep Time: 30 min Cook Time: 20 min Total Time: 50 min
https://www.thekitchenmagpie.com/rosemary-garlic-smashed-potatoes/
Ingredients
2-3 pounds medium sized Yukon Gold Potatoes (6-8 potatoes)
4 cloves garlic (minced)
1/4 cup olive oil
2-3 tablespoons fresh rosemary
1-2 tablespoons sea salt or kosher salt
1/4 cup Parmesan Cheese (grated)
Instructions
Place potatoes in a large pot of water. Bring to a boil and cook until soft. Drain the water.
Pre-heat your oven to 400 F.
Drizzle olive oil over a large baking sheet lined with tin foil, then place potatoes on top of the sheet, around 2-3 inches apart.
Take a potato masher and very slowly flatten each potato until it's about 1 inch thick, trying to leave the skin on the top. The thinner you get them, the crispier they are!
Sprinkle the garlic, rosemary and salt over top of each potato.
Drizzle each potato with olive oil.
Bake in the oven until they reach desired crispiness, ( I usually take around 20 minutes but I like them super crispy!) then add on the Parmesan cheese. Bake another 5 minutes or until it melts/browns.
Remove and serve!