Sea salt gives these baby reds a delightfully crispy crust with creamy smooth smashed-potato centers. Fresh rosemary lends a fragrant herbal note.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Cover a large baking sheet with parchment paper; do not use waxed paper.

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  • Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Remove from heat and drain.

  • Pour 1 1/2 tablespoons olive oil onto the parchment paper-covered sheet. Place potatoes on the oil and roll to coat. Push potatoes to one side of the pan. Sprinkle 1 teaspoon sea salt onto oil; space potatoes evenly on the salted oil.

  • Place the bottom of a drinking glass on each potato and push down firmly until the it cracks open and is about 1-inch thick. Brush potatoes with remaining oil and sprinkle with remaining sea salt. Sprinkle with pepper to taste. Tuck rosemary sprigs among potatoes.

  • Roast in the preheated oven until edges are crispy and beginning to to brown, about 20 minutes.

Cook's Notes:

Make sure to use baby red potatoes that are fairly uniform in size.

Do-ahead step: After boiling, the potatoes can be stored in the refrigerator for 1 to 2 days. Bring to room temperature for about 1 hour before finishing in oven.

Nutrition Facts

114 calories; protein 1.5g; carbohydrates 12.3g; fat 6.9g; sodium 665mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2020
These were excellent! Crunchy on the outside and tender on the inside I will make these often and experiment with different herbs. Read More
(3)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2020
These were excellent! Crunchy on the outside and tender on the inside I will make these often and experiment with different herbs. Read More
(3)
Rating: 5 stars
01/27/2020
These are funny little things but absolutely delicious and worth the small amount of effort. Give them a try they will make you smile. Read More
(1)
Rating: 5 stars
01/27/2020
Delicious! Funny thing if you like potato latkes but don't like the hassle of grating draining frying.....you can actually leave the rosemary out just salt and pepper them with olive oil bake as directed then serve with grated cheese sour cream bacon bits whatever you like on the side. They taste just like potato latkes like that. Read More
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