Scott's Recipe

Baby Red Potato Smash

Category: Potatoes

2 lbs. baby red potatoes
4 rosemary sprigs
3 garlic cloves, smashed
¼ cup plus ½ tsp. kosher salt, divided
¼ cup extra-virgin olive oil, divided
2 Tbsp. unsalted butter, melted
1 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 garlic clove, minced
¼ tsp. black pepper


1. Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, ¼ 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.
2. 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 ½ inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.
3. Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt. Brush mixture over potatoes, and serve immediately.