Rosemary Smashed Potatoes

Rosemary Smashed Potatoes

3 lbs. red potatoes
½ cup olive oil
1 ½ tablespoons fresh rosemary, finely chopped
Salt and pepper

Preheat oven to 500 degrees.

Place whole potatoes on a rimmed baking sheet or in a baking dish, pour ¾ cup water into pan and cover with aluminum foil. Bake for 30 minutes; uncover and cool for 10 minutes.

Coat with ¼ cup of olive oil and use a potato masher or the bottom of a baking sheet or frying pan to smash each potato. Drizzle remaining olive oil over smashed potatoes; sprinkle each with rosemary and season generously with salt and pepper.

Return potatoes to oven and bake for 40 minutes, uncovered, until golden brown with crispy skins.