Smashed New Potatoes with Rosemary
Crisp on the outside and fluffy in the center, these wonderful potatoes are little gems, both to make and to eat. Halfway through the roasting time the fun begins: when you smash the tender spuds they make a little popping sound. If we still had young children around, this would have completely delighted them! We like to serve these with a simple grilled steak, and the bowl is always empty by meal’s end!
Smashed Potatoes with Rosemary
1 lb. new potatoes
2 tbs. olive oil
fresh chopped rosemary
Preheat the oven to 450°F. Place a roasting tin or baking sheet in to heat up for the last 10 minutes. Put the potatoes in a bowl with 1 tbs. of the olive oil and toss to coat. Tip into the hot tin and roast for 20 minutes.
Remove the tin from the oven and turn the potatoes over. Gently press down on each potato with the back of a serving spoon until the skin pops. Drizzle the remaining olive oil over the potatoes and season with sea salt and rosemary. Return to the oven and cook for a further 10-15 minutes until really crispy and golden brown.