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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I am not a big fan of rosemary so I used garlic. I think fresh dill or thyme would also be really good. Ingredients:
16 baby red potatoes, scrubbed |
1-2 tbsp olive oil |
1 tsp sea salt |
fresh ground pepper |
1 tbsp fresh rosemary, rough chop |
Directions:
1. Heat oven to (450°F).
2. Don't peel the potatoes, boil until they are cooked, without being too soft.
3. Drain, allow to dry a bit, rub with EVOO, place on lined baking sheet or baking stone.
4. Use a potato masher to squash each potato flat, until it is twice its original diameter.
5. Brush the tops with olive oil and scatter with sea salt, pepper and herbs.
6. Bake on the top shelf of the oven for 20 to 25 minutes until crisp and golden.
7. I don't know that it really takes 60 minutes. I just guessed because the size or your potatoes will dictate how long the boiling process will take.
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