Garlic Rosemary Purple Smashed Potatoes
Crispy Purple Smashed Potatoes are a fun way to add some color to a delicious appetizer or side. They're perfect for fall and for Halloween for a witchy vibe or for spring time for some added color. Save these now to Pinterest so you can make them!
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Servings: 4 - 6
Equipment
- large pot or Dutch oven
- Baking sheet
Ingredients
- 12 fingerling Purple Potatoes
- 1/3 cup extra virgin olive oil
- 4 Tbsp. minced garlic I like to use pre minced for this as it helps to flavor the olive oil
- 2 tsp crushed dried rosemary
- 2-3 Tbsp pine nuts
- 1/2 cup parsley, chopped
- 2 tsp. sea salt
- 1 tsp. black pepper
- Additional sea salt and pepper as needed
- Optional: 1/2 stick melted butter
Instructions
- Wash and scrub the potatoes to get any dirt off. I like to also run the water over them in a colander.
- Preheat oven to 450 degrees.
- Heat a stock pot with water and bring to a boil. Then add the potatoes and cook until they're soft enough to spear with a fork. This should take 15- 20 minutes.
- While the potatoes cook, mix together the extra virgin olive oil, garlic, rosemary, salt and pepper and parsley.
- Drain the potatoes and spread them out on a ton stick baking sheet. Smash them until they are somewhat flattened. I use a measuring cup to do this. You want them 1/3 inch thick or so.
- Spoon the olive oil mix over each individual potato.
- Bake for 20 minutes or until they edges are crunchy! Season to taste with additional salt and pepper.
- If you decided to add the butter, drizzle it over the potatoes right before serving. Serve with fresh parsley and top with the pine nuts.