Smashed Rosemary Potatoes

Sea salt gives these baby reds a delightfully crispy crust with creamy smooth smashed-potato centers. Fresh rosemary lends a fragrant herbal note.

Step: 1

Preheat the oven to 425 degrees F (220 degrees C). Cover a large baking sheet with parchment paper; do not use waxed paper.

Step: 2

Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Remove from heat and drain.

Step: 3

Pour 1 1/2 tablespoons olive oil onto the parchment paper-covered sheet. Place potatoes on the oil and roll to coat. Push potatoes to one side of the pan. Sprinkle 1 teaspoon sea salt onto oil; space potatoes evenly on the salted oil.

Step: 4

Place the bottom of a drinking glass on each potato and push down firmly until the it cracks open and is about 1-inch thick. Brush potatoes with remaining oil and sprinkle with remaining sea salt. Sprinkle with pepper to taste. Tuck rosemary sprigs among potatoes.

Step: 5

Roast in the preheated oven until edges are crispy and beginning to to brown, about 20 minutes.

Per Serving: 114 calories; protein 1.5g; carbohydrates 12.3g; fat 6.9g; sodium 665mg.

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