Garlic Rosemary Smashed Purple Potatoes
These Garlic Rosemary Smashed Purple Potatoes are as delicious as they are beautiful. Easy to make, vegan and gluten free.
Servings 6
Ingredients
- 1 lb small purple potatoes 2-3 inches
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 1 sprig fresh rosemary
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Clean potatoes and place in a large pot with enough water to completely cover them.
- Bring to a boil and cook until tender about 25-30 minutes. A fork should easily pierce them, but they should not fall apart.
- Drain water and allow potatoes to cool enough to handle.
- While potatoes cool prepare rosemary. To remove the rosemary needles from the twig hold the top with hand, pinch fingers around, and slide fingers down the twig with enough pressure to pull needles loose. Roughly chop needles.
- Add minced garlic and rosemary needles to a small dish and mix up.
- Arrange potatoes on baking sheet and with a fork. potato masher, or my favorite the palm of your hand begin to gently flatten potatoes.
- Drizzle with olive oil.
- Add a dash of salt and pepper, and sprinkle with garlic and rosemary mixture.
- Bake for 15- 20 minutes or until crispy.
