Ingredients

The following ingredients have 6 Servings
  • 1 ½ pounds gold potatoes (potatoes should be small to medium in size)
  • ½ cup unsalted butter (melted)
  • 2 tablespoons fresh rosemary (finely chopped)
  • 2 large garlic cloves (finely minced or pressed)
  • Salt and pepper (to taste)

Instruction

  • Preheat the oven to 425ºF, and lightly oil a baking sheet or spray with nonstick spray.
  • Place the potatoes in a large pot of salted water. Bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain, and set aside.
  • Mix the melted butter, rosemary, and minced garlic in a small bowl until well combined. 
  • Place the boiled potatoes on the prepared baking sheet, and use a potato masher or heavy bottomed glass to smash the potatoes until flattened.
  • Drizzle the butter mixture over the individual potatoes, then season with salt and pepper.
  • Place the dish into the preheated oven for 15 to 20 minutes until the potatoes begin to brown around the edges and slightly crisped.
  • Remove the dish from the oven and serve hot. See post for storage recommendations.