Firm GARLIC SMASHED BABY POTATOES #food#potato
Firm GARLIC SMASHED BABY POTATOES
This is one delicious side dish that is too simple to amass. Heating up the potatoes before preparing keeps the potatoes delicate and cushy inside and the broiling produces firm tasty skin.
Crushing every potato gives progressively surface zone for the magnificent firmness to occur and it's enjoyable to crush them. The garlic, rosemary, and thyme (an exemplary mix) makes it surprisingly better giving the potatoes a stunning fragrant, exquisite flavor!
I trust you appreciate this formula!
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 :
- Preheat oven to 425 degrees F.
- 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.
- 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.
- Take a fork and carefully press down on each potato until the potato is flattened, but still holds together.
- 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.
