Name: Rosemary Potatoes - Smashed Oven Roasted & Crispy
Cook time: 57 min
Total time: 57 min
Ingredients: 1 lb small potatoes (I used yellow potatoes); 1 tbsp chopped fresh rosemary; Avocado oil for coating your potatoes; Salt and pepper to season + flaky sea salt to garnish (optional); Ketchup for serving (I used @@Primal Kitchen)

轻松管理食谱。使用Umami，您可以从任何设备撰写食谱，并与家人和朋友协作制作食谱书。

Umami | iOS和Android的食谱管理器

常见问题

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食谱书邀请

一款精美设计的应用，用于收集、组织和分享食谱。适用于iOS和Android。

轻松的食谱管理

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Potatoes, Rice, Starches

Add your potatoes to a pot of boiling salted water and cook for 15 - 20 minutes until fork tender

Drain your potatoes and let them steam for about 5 minutes to release excess moisture

Coat the bottom of a baking sheet in a generous layer of avocado oil

Add your potatoes to the baking sheet and smash until they are about 1/2- 3/4 inch thick

Season generously with salt and pepper and top with fresh rosemary

Bake for 25 minutes, flip, and then bake for another 10 minutes or until desired crispiness is reached

Remove from oven and top with flaky sea salt

1 lb small potatoes (I used yellow potatoes)

Salt and pepper to season + flaky sea salt to garnish (optional)

Ketchup for serving (I used @@Primal Kitchen)

Rosemary Potatoes - Smashed Oven Roasted & Crispy

配料

步骤

准备好开始烹饪了吗？