Crispy Smashed Potatoes

Ingredients: 

• 1 1/2 pounds baby potatoes, such as red, golden, butter, etc.
• 2 tablespoons olive oil
• 1 teaspoon garlic powder or 2 garlic cloves, minced
• 1 teaspoon dried rosemary, or 1 tablespoon fresh chopped rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper

Method:

1. Place baby potatoes in a large pot, cover with salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
2. Preheat the oven to 425°F and line a baking sheet with parchment paper.
3. Arrange boiled potatoes on the prepared sheet pan and gently press each one with the bottom of a glass or cup until flattened but still intact.
4. Drizzle with olive oil and sprinkle with garlic, rosemary, salt and pepper. Roast, until golden and crispy, about 25-30 minutes. Transfer to a serving dish and serve hot.

Tip:

Serve with ranch dressing for a tasty dipping side.