smashed potatoes

Ingredients:

12-16 small red potatoes, depending on size

Kosher salt

Ground black pepper

Olive oil

½ teaspoon finely chopped fresh rosemary, destemmed

Directions:

Fill a large pot halfway with water. Bring to a boil. Liberally salt the water. Add the potatoes, bring the water back to a boil. Lower the heat so that the potatoes cook at a rolling boil for about 15 minutes, or until fork tender. Drain the potatoes and set aside.

Preheat the oven to 450 degrees. Drizzle some olive oil onto a rimmed baking sheet and with a basting brush spread to cover. Place the potatoes on the prepared sheet pan, taking care to space them so that they aren't too close to one another. Using a potato masher or the bottom of a drinking glass press down in the center to slightly smash each potato. The goal is to get each potato to about ½ inch thickness, without breaking the potato apart.

Drizzle a little olive oil over the tops of the potatoes, then using a basting brush, brush around the entire potato. Sprinkle each with kosher salt, pepper, and a little chopped rosemary. Bake for approximately 20 minutes, or until browned on the top.

Note- the potatoes can be made a couple hours ahead of time. Cool completely. Place on a small rimmed baking sheet lined with foil, then cover with another sheet of foil and refrigerate. Heat oven to 400 degrees. Bring potatoes to room temperature. Still covered in the foil reheat for 10-15 minutes or until hot, remove the foil and crisp up for another five minutes.

Serves 4