A combination of baked, mashed and roasted, these crusty, garlicky smashed potatoes are a healthy and creative alternative. Serve alongside a seared steak or roasted pork tenderloin and green beans.
Prep/Cook Time: 40 Minutes, Servings: 4
Ingredients
1 pound baby potatoes, halved
2 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
1 teaspoon chopped fresh rosemary
½ teaspoon salt
¼ teaspoon ground pepper
Directions
Preheat oven to 425°F. Place a large rimmed baking sheet in the oven to preheat.
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender, 12 to 14 minutes.
Meanwhile, combine 1½ tablespoons oil, garlic, rosemary, salt and pepper in a small bowl.
Brush the hot baking sheet with the remaining ½ tablespoon oil. Place the steamed potatoes on the pan, skin-side up, and smash with the bottom of a jar or smooth side of a meat mallet. Drizzle with the garlic oil. Roast until browned on the bottom, about 15 minutes.
