Crispy Garlic Smashed Baby Potatoes

Crispy on the outside and soft and smooth on the inside. The combination of herbs and garlic go perfect with this baby potatoes.

This is one delicious side effect that it's super easy to Assembly. Boil potatoes before baking keeps the potatoes soft and smooth on the inside and produce delicious roasted crispy skin.

Smashing potatoes each providing more surface area for the wonderful crispiness occurred and it was fun to destroy them. Garlic, rosemary and thyme (a combination of the classic) makes it even better to give aromatic flavors, savory potatoes are wonderful! I hope you enjoy this recipe!  

CRISPY GARLIC SMASHED BABY POTATOES

Active Time: 10 minutes

Total Time: 50 minutes

Servings: 2-4 as a side

INGREDIENTS

• 1 lb (16 oz) baby potatoes
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 garlic cloves, minced
• Salt and pepper
• 2 tbsp olive oil
• Optional: parsley for garnish

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Boil potatoes in salted water until the potatoes are softened and a fork can easily poke into a potato, about 15-18 minutes, depending on the size of the potatoes. Drain and pat the potatoes dry using a paper towel.
3. Place the potatoes on a baking sheet (cover the baking sheet with aluminum foil for easy cleanup). Toss the potatoes with garlic, rosemary, thyme, salt, pepper, and oil.
4. Take a fork and carefully press down on each potato until the potato is flattened, but still holds together.
5. Space the potatoes on the baking sheet so they are not touching. Bake for 20-25 minutes, until the potatoes are crispy and lightly golden in appearance. Garnish with parsley if you like. Serve immediately.