Super Crispy Smashed Potatoes with Garlic and Rosemary
Serves 6
5 mins prep
45 mins cook
50 mins total
Crispy smashed potatoes are such a crowd-please, they're simple to make. Roast small golden potatoes with whole garlic cloves and fresh herbs like rosemary and sage, and they come out with crackly, crisp edges and tender insides that are impossible to stop eating.
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Set an oven rack in the lower third of the oven. Heat the oven to 450 degrees.
Slice 2 pounds baby yellow potatoes in half. If some of the potatoes are especially small (less than 1 ½ inches around), keep them whole.
Bring 4 quarts of water to a boil in a large pot and season with 2 tablespoons of the salt. Add the potatoes and cook exactly 10 minutes. The potatoes will be slightly firm. Drain in a colander.
Pour ⅓ cup olive oil or canola oil, (or a mixture, see my notes above) on a large rimmed baking sheet. Add the potatoes and toss with 5-6 whole, unpeeled garlic cloves, 4-5 sprigs fresh rosemary, sage and/or thyme, and ½ teaspoon of salt. Arrange the potatoes cut side down, then use the base of a small heavy skillet, smooth end of a meat mallet, or just the palm of your hands to squish the potatoes — they don't have to be completely flat.
Roast 35 minutes, until the potatoes are golden and crisp. Use a spatula to scrape them and flip them over. Roast 5 more minutes.
Remove from the oven and immediately sprinkle with ¼ cup grated Parmesan cheese and a sprinkle of salt. Serve hot, garnished with more of the fresh torn herbs, if you like.
