Instructions:
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Place the baby potatoes in a large pot and cover them with water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat and cook the potatoes until they are fork-tender, about 10-15 minutes.
3. Drain the cooked potatoes and let them cool slightly. Pat them dry with a clean kitchen towel or paper towels.
4. Place the potatoes on the prepared baking sheet, leaving some space between each potato.
5. Using a fork or the bottom of a glass, gently press down on each potato to slightly flatten it. You want to create a cracked and rough surface while still keeping the potato intact.
6. In a small bowl, combine the olive oil, minced garlic, dried rosemary, paprika, salt, and pepper. Stir well to combine.
7. Brush the seasoned oil mixture over each smashed potato, making sure to coat them evenly.
8. Place the baking sheet in the preheated oven and bake the potatoes for about 20-25 minutes, or until they turn golden brown and crispy.
9. Once the potatoes are crispy and golden, remove them from the oven and let them cool for a few minutes.
10. Garnish the crispy smashed baby potatoes with freshly chopped parsley for a pop of freshness and flavor.
11. Serve the potatoes as a delightful side dish alongside your favorite main course, or enjoy them as a tasty snack on their own.
Crispy smashed baby potatoes offer a delightful twist on traditional potato dishes. With their crispy exterior and fluffy interior, they are a perfect combination of textures. The garlic, rosemary, and paprika add a burst of flavor that complements the potatoes perfectly. Whether you’re serving them as a side dish or a snack, these crispy smashed baby potatoes are sure to impress. Get ready to enjoy a simple yet irresistible dish that will have everyone coming back for seconds.
