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Ingredients
- 2 lbs baby red potatoes larger potatoes can be diced
- 4 sprigs rosmary
- 3 cloves garlic smashed
- 1/4 cup salt plus 1/2 tsp, divided
- 1/4 cup extra virgin olive oil divided
- 2 tbsp unsalted butter melted
- 1 tbsp fresh flat leaf parsley chopped
- 2 tsp thyme chopped
- 1 tsp rosemary chopped
- 1 clove garlic minced
- 1/4 tsp black pepper
Ingredients
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Instructions
- Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, 1/4 cup of the salt, and water to cover in a 3-quart saucepan. Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain; discard rosemary sprigs and smashed garlic.
- Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about 1/2 inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.
- Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and 1/2 teaspoon salt. Brush mixture over potatoes, and serve immediately.
