Smash-Roasted Rosemary and Parmesan New Potatoes
Hello!
Spring is here and I'm ready for new potatoes in all of their wonderful forms. One of my favorite spring dishes is steamed fresh potatoes with garden green beans with a whole lot of butter. Mmmm, a recipe for another time. I just cannot wait for my potatoes to be ready for picking. For this recipe, I went to the store and found a variety pack of baby new potatoes. I think they are the perfect potato to smash-roast as the cooking time is so reduced.
The secret to ultra fluffy inside and crispy outside on these potatoes is the boiling. You must boil these with a little salt until they are fork-tender. Once they are, remove and place onto oiled baking sheet. Let them cool slightly, and smash them down with a fork. Drizzle with a bit more oil, top with shredded parmesan and fresh rosemary. Bake in the oven for just enough time for these to crisp up and you have yourself the perfect side dish (or main dish) to enjoy! Feel free to mix up the herbs and toppings you use here (See tips for ideas). These are perfect with brunch, or as a side for lunch and dinner. I had mine with roasted asparagus and steak. What a treat :D
Enjoy!
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Smash-Roasted Rosemary and Parmesan New Potatoes
Recipe details
- 4 servings
- Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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