Smashed Rosemary Potatoes

• 1-1/4 to 1-1/2 pounds mini potatoes (I like red ones for this recipe, but any color will do)
• 4 teaspoons olive oil
• 4 sprigs fresh rosemary
• 2 large garlic cloves, peeled and minced
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Preheat oven to 450°F. Spray a 9×13 or smaller baking dish with Pam.

Sort through the potatoes, any piece that has a larger diameter than that of a U.S. quarter should be cut in half or in additional pieces so that all the potatoes are about the same size. Arrange potatoes in pan in a single layer and bake 10 minutes (will not be completely cooked).

Remove pan from heat and place on hot pads on a smooth, flat surface.  Use a meat mallet or rolling pin, or even the rounded sides or corners of a wood cutting board to press down on each potato until it splits open and the potato flattens to a thick disk.  This is “smashing” the potatoes. Mix the oil, salt and pepper together and pour over the smashed potatoes.  Snip the rosemary sprigs into small pieces over the potatoes.  Stir everything in the baking dish, then return to the oven and bake 10-15 minutes more.

Serve warm.