Crispy Smashed Rosemary Potatoes
INGREDIENTS
-1.5lbs small yellow potatoes (baby Dutch yellow potatoes)
-4 tablespoons extra virgin olive oil
-1.5 tablespoons Florida Pure Rosemary Infused Sea Salt (Garlic, Black Garlic, Butcher Block, Chipotle could also work)
-Cracked black pepper
-2 tablespoons chopped scallions or chives
-Sprinkle of grated parmesan cheese
Why Rosemary Infused Sea Salt Works in These Potatoes:
Rosemary Infused Sea Salt is a natural match for roasted potatoes because rosemary’s piney, herbaceous aroma blooms with heat and olive oil. The salt seasons the potatoes while reinforcing the roasted edges, and it keeps the ingredient list short. Use some before roasting, then add a small finishing pinch after the potatoes come out of the oven for a robust rosemary flavor.
INSTRUCTIONS
1. Preheat oven to 425 degrees F.
2. Scrub potatoes and put in a large pot. Fill pot with enough water to cover the potatoes with an inch of water and bring to a boil.
3. Boil until the potatoes can easily be pierced by a fork (around 20-25 minutes). Once cooked, drain and let cool for 5-10 minutes.
4. Coat a rimmed baking sheet with 1 tablespoon of extra virgin olive oil, use your hands or a brush to evenly coat the entire pan with oil.
4. Place potatoes on the baking sheet, and use a large fork or the bottom of a juice glass to gently smash the potatoes. You want to smash them to about a ½ inch thick.
5. Drizzle 3 tablespoons of extra virgin olive oil over the potatoes and then sprinkle with 3/4 tablespoon of Florida Pure Rosemary Infused Sea Salt and cracked black pepper.
6. Bake for 25-30 minutes until they have golden edges. Sprinkle with chopped scallions and parmesan cheese and enjoy!
FAQ:
Q: Why are my smashed potatoes not crispy?
A: The potatoes may be too close together, too wet, or under-oiled. Let them steam dry after boiling and roast with space between each potato.
Q: Can I make smashed potatoes ahead of time?
A: Boil and smash them ahead, then roast shortly before serving for the best crisp texture.