Description
These roasted garlic and rosemary smash browns are crisp on the outside, tender on the inside, and full of savory flavor, making them a perfect side for brunch or a cozy breakfast at home.
Ingredients
Units
- 10 baby red potatoes (or gold) - figure each person may eat 2-4 small potatoes
- 1/4 cup olive oil
- 2 sprigs of rosemary, leaves chopped finely
- 1 tbsp thyme
- 6 cloves of garlic, crushed
- Salt
- Pepper
Instructions
- Boil the red potatoes in a large pot for about 20-25 minutes or until a sharp knife can go right through. Don’t over boil them!
- Preheat the oven to 350 degrees.
- Once the potatoes are done, drain and set on paper towels.
- Using a spatula, bottom of a mason jar, or something, press down on each potato until slightly flattened or ‘smashed’.
- Season generously with salt and pepper.
- Drizzle potatoes with olive oil.
- Pick up each potato to let the olive oil go under each one.
- Sprinkle with rosemary and thyme.
- Spread crushed garlic on the tops of the potatoes.
- Bake in the oven for 40 minutes or until they look crispy.
- Remove from the oven and serve hot.