Rosemary Smashed Potatoes

OK, seriously what is not to love about Potatoes? Starchy carbs that take on the flavor of anything you wish. Kind of like Manah, which I'm pretty sure was like the ultimate food back in the day. Anyone who says they don't love potatoes is lying. I will put a plate of fries in front of you and see how long until you crack. I know, I'm slightly evil when it comes to food but these Smashed Potatoes are seriously HEAVEN. Between the Olive Oil, Rosemary and Crispy Onions...don't count on there being any leftovers.

We are all inherently lazy as people and obviously the laziest way to prepare veggies (and in my opinion also one of the best) is to roast them. My sheet trays are always in rotation. I cannot live without them. We will be using one in this recipe, obviously. However, the thing that always led me away from this recipe was that you needed to boil the potatoes first. I know right? Who has time? Trust me this extra step was worth every second. My husband and I could not stop picking at these. And isn't that what cooking is all about? Let's Go, what are you waiting for?!

Rosemary Smashed Potatoes

1 Bag of Small Potatoes
Extra Virgin Olive Oil
2 Tbs. Rosemary, chopped
1 Yellow Onion, chopped
Kosher Salt
Freshly Cracked Pepper

Cover Potatoes with cold, salted water in a pot and bring to a boil. You want the potatoes to be soft enough that you can pierce them with a fork and it goes all the way through. In the meantime chop your Rosemary and Onion. Preheat your oven to 450 degrees. On a sheet tray drizzle a liberal amount of Extra Virgin Olive Oil. Put your par-boiled potatoes on the oiled tray in one layer. With a Potato Masher press down on each potato until you see the insides. You don't want to smash them all the way, just enough to expose the inside and create more of a surface area for crisping. Once they're all smashed scatter the Rosemary and Onion all over the Potatoes. Drizzle with Extra Virgin Olive Oil, Salt and Pepper. Roast in the oven until the skins are crispy and golden. Enjoy!

*I crisped them even more after this last picture ^ Don't be afraid of some color!


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