Crushed Marble Potatoes with Sea Salt & Rosemary

• servings: YIELD 8-10 servings

Ingredients

4 pounds yellow marble potatoes

8 ounces butter, divided

3 cloves garlic, crushed

Sea salt and black pepper, to taste

1 bunch rosemary, rough chopped

3 shallots, sliced thin

Directions

Place marble potatoes in a large stock pot, cover with cold water by 2 inches and heat on high. Simmer gently for 10-12 minutes, until potatoes are tender. Drain water and let stand for 10 minutes. Crush each potato to about half of its height with a flat utensil (like a spatula) then place on a lined baking sheet.

Heat oven to 425°F.

Melt 6 ounces of butter with the crushed garlic. Spoon garlic butter over the potatoes, then season with salt, pepper and chopped rosemary. Roast potatoes in oven for 30-35 minutes, until edges are browned.

While potatoes are roasting, caramelize shallots in the remaining butter and reserve. When potatoes are browned, top with shallots and season with salt to taste.