Crispy Smashed Potatoes
Servings 4
Prep Time 5 minutes
Cook Time 60 minutes
Ingredients
- 1 1/2 lb small red potatoes
- 6 Tbsp extra virgin olive oil
- 3/8 tsp Himalayan salt
- 4 sprigs fresh rosemary (approximately 1 Tbsp diced)
Instructions
- Wash the potatoes. Place them in a medium large pot and cover with water. Heat over high heat to bring to a boil.
- Reduce heat to medium high. Boil the potatoes for 30 – 40 minutes until they are soft.
- Drain the water from the potatoes.
- Gently and lightly smash each potato to break open the skin and/or break into 2 – 4 pieces.
- Place the smashed potatoes in a large skillet. Heat on medium. Add 2 Tbsp oil. Sprinkle the salt and rosemary over the potatoes. Stir gently.
- Cook for 7 minutes. Gently turn the potatoes over. Stir/flip every ~7 minutes, adding more oil as needed. It is important to let the potatoes sit long enough between stirrings so that they will get crispy.
- Cook for approximately 25 minutes total.
Recipe Notes
Serving Suggestions:
- Serve with Fall Turkey Cutlets.
- Serve with roasted chicken.