Oh how I love these smashed potatoes!! These petite red potatoes have a whole new look and flavor when they are smashed, seasoned and roasted in the oven. They are crispy on the outside and soft on the inside. You’ll want to eat them with your fingers just so you can lick them when you’re done!
These little babies are so easy to pop in your mouth that you better make sure you make enough for everyone to get their fill. The thin crispy skin is roasted with rosemary and kosher salt giving it a rustic flavor while the inside just melts in your mouth releasing the mild flavor of olive oil. It’s a delicious alternative to mashed potatoes.
Start by washing your petite red potatoes and boiling them until tender. Drizzle olive oil on a baking sheet and then teeter the pan to cover as much of the surface with oil as possible. This will prevent the potatoes from sticking and give them flavor too. Mash each potato with a potato masher pressing twice using a quarter turn after the first press. Don’t over manipulate the potatoes as you want them to stay together and not fall apart.
Season your potatoes with fresh rosemary, kosher salt and fresh cracked pepper. Don’t be shy with the salt. You want a little extra sprinkled on these!
Melt 1/4 C butter and dab each potato with basting brush. Roast on top rack of oven for 20-25 minutes or until skin is crispy. Serve while they are hot.