Updated with new pictures and additional text (originally posted October 5, 2016).
This is one tasty side dish that's super easy to assemble. Boiling the potatoes prior to baking keeps the potatoes tender and fluffy inside and the roasting produces crispy delicious skin.
Smashing each potato gives more surface area for the wonderful crispiness to happen and it's fun to smash them. The garlic, rosemary, and thyme (a classic combination) makes it even better giving the potatoes a lovely aromatic, savoury flavour!
I hope you enjoy this recipe!
Colourful baby potatoes, garlic, olive oil, dried rosemary, dried thyme, salt, and pepper are all the ingredients! Amounts can be found in the "Ingredients" list below.
After boiling the potatoes, place on a lined baking sheet, and toss with garlic, herbs, and olive oil. Using a fork, gently push down each potato. Bake at 425 degrees F for 20-25 minutes, until golden and crispy.
Garnish with parsley. Plate and enjoy!
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