Ingredients
Scale
- 2 pounds small Yukon gold potatoes, washed (I used a mix of small Yukon gold and red potatoes)
- 2 tablespoons olive oil
- salt and pepper, to taste
- 2 cloves garlic, minced
- 2 teaspoons dried rosemary
Instructions
- Preheat oven to 450F. Line a baking sheet with foil and set aside.
- Place the potatoes in a large pot and cover with water. Bring to a boil, then add salt and cook for 10-12 minutes. Drain.
- Transfer the potatoes to a baking sheet and use the bottom of a glass to lightly flatten the potatoes — you want the skin to break and the potatoes to flatten to roughly an inch thickness.
- Drizzle with olive oil, salt, and pepper. Cook for 15 minutes, then sprinkle the garlic and rosemary on the potatoes and return to the oven. Cook for an additional 10-15 minutes. When done, the potatoes should be golden on the outside and the skin should be crispy.
Nutrition
- Serving Size: 4