ROSEMARY AND SEA SALT SMASHED POTATOES
Smashed potatoes are such an under-represented preparation of the potato, so we’re going to give it the spotlight it deserves with this delicious and simple recipe that is sure to please any crowd!
INGREDIENTS: (serves 4-6)
24 oz creamer potatoes
2 tbsp olive oil
3/4 tsp sea salt
2 sprigs fresh rosemary
5 sprigs fresh thyme
DIRECTIONS:
Fill a pot with enough water to eventually submerge the potatoes and bring to a boil.
In the meantime, preheat the oven to 425 Fahrenheit.
Once water boils, carefully add potatoes and boil for 20 minutes, or until fork-tender.
While potatoes are boiling, tear rosemary and thyme off sprigs and set aside.
Drain water and spread out potatoes on a baking sheet. Pat dry with a towel.
Using the back of a fork, smash potatoes so they flatten out.
Coat with oil and season with salt, rosemary and thyme.
Roast in the oven for 30-40 minutes until the outside is crispy and golden brown.
4Q Journaling Guide: One serving counts as a medium-fiber starch.