Smashed Rosemary Potatoes
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
Ingredients
4
Original recipe yields 4 servings
Directions
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
Per Serving:
114 calories; protein 1.5g; carbohydrates 12.3g; fat 6.9g; sodium 665mg.
Full Nutrition