Smashed Wild Rosemary Potatoes
These are fantastic for steak night! Our rosemary infused olive oil is one of our favorites. It adds fantastic flavor to potatoes.
See more: Recipe Roundup: Sigona’s Wild Rosemary Olive Oil
Smashed Wild Rosemary Potatoes
These are fantastic for steak night! Our rosemary infused olive oil is one of our favorites. It adds fantastic flavor to potatoes. Serves 4.
Ingredients
Ingredients
- 2 pounds small ish red or yellow potatoes, scrubbed clean
- 1 Tbsp + a pinch fine salt divided
- 4 Tbsp Sigona’s wild rosemary olive oil divided
- About ¼ – ½ tsp garlic powder to taste
- Freshly ground black pepper to taste
- 2 Tbsp chopped fresh herbs such as parsley or chives
Instructions
- Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil over medium-high heat. Cook for about 20-25 minutes or until potatoes are easily pierced with a fork. Drain and set aside for about 5 minutes or until cool enough to touch.
- Preheat oven to 425°F. Lightly grease a rimmed baking sheet with about 1 tablespoon of the olive oil.
- Add the potatoes to the baking sheet and use the flat side of a meat tenderizer, a sturdy glass, coffee mug or even a large fork and smash each potato so it’s flattened to about ½ thick. Spread out the potatoes around the pan so they are not touching.
- Drizzle the remaining olive oil over the potatoes then sprinkle on the garlic powder, remaining salt and the pepper.
- Bake until the potatoes are golden and crispy on the edges, about 25 to 30 minutes. Remove from the oven, use a spatula to transfer to a serving platter, sprinkle with herbs and serve immediately.
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