CRISPY GARLIC SMASHED BABY POTATOES

Smashing each potato gives more surface area for the wonderful crispiness to happen and it's fun to smash them. The garlic, rosemary, and thyme (a classic combination) makes it even better giving the potatoes a lovely aromatic, savoury flavour! 
Smashing each potato gives more surface area for the wonderful crispiness to happen and it's fun to smash them. The garlic, rosemary, and thyme (a classic combination) makes it even better giving the potatoes a lovely aromatic, savoury flavour!


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


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.