I served smashed potatoes with lunch the other day and they were sooo good I just had to share. I used the pretty, multi-color ones but small Yukon gold potatoes, little new potatoes or fingerlings work just as well.
I make rosemary salt by chopping fresh rosemary and mixing it with coarse kosher salt in a two parts fresh rosemary to one part kosher salt ratio. Stored in an airtight jar, it lasts for months and you can refresh it by adding more fresh rosemary.
This is one of my go-to side dish recipes. The smashed potatoes are crunchy on the outside and soft and fluffy on the inside.
2 lbs small potatoes
4 tablespoons olive oil
1 tablespoon rosemary salt
Place washed potatoes in a saucepan of cold, salted water and bring to a boil. Boil potatoes for about 10-15 minutes until fork tender. Larger potatoes will take longer.
While potatoes boil, preheat oven to 425 degrees F.
Drain potatoes and return to the saucepan to dry in the residual heat. Pour on the olive oil and sprinkle the rosemary salt over the potatoes. Stir to combine and then place on a lightly oiled, rimmed baking sheet. Use the bottom of a glass to crush the potatoes onto the baking sheet – they don’t need to be squashed flat, just pressed until they pop. Roast for 30-40 minutes (the longer the cook, the crisper the outside will get), flipping them halfway through to brown both sides.