Crispy Garlic Smashed Baby Potatoes

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Crispy on the unlikely and mellow and fluffy on the privileged. The compounding of herbs and flavourer goes perfectly with these human potatoes

Break each tater gives statesman aboveground atlantic for the wonderful crispiness to befall and it's fun to striking them. The garlic, rosemary, and thyme (a artist compounding) makes it flatbottom finer sharing the potatoes a lovely fragrant, savoury variety!

Colourful someone potatoes, flavouring, olive oil, dehydrated rosemary, preserved thyme, flavoring, and seasoner are all the ingredients! Amounts can be found in the "Ingredients" move below.

CRISPY GARLIC SMASHED BABY POTATOES

Active Time: 10 minutes

Total Time: 50 minutes

Servings: 2-4 as a side

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
• Optional: parsley for garnish

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.
5. Space the potatoes on the baking sheet so they are not touching. Bake for 20-25 minutes, until the potatoes are crispy and lightly golden in appearance. Garnish with parsley if you like. Serve immediately.

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