Garlic Rosemary Smashed Potatoes for two
Very nice garlic and rosemary red potatoes. I use the microwave to mostly cook the potatoes first, but you can boil them if you prefer.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon fresh rosemary chopped
- 1/4 teaspoon ancho chili powder
- 2 cloves garlic peeled and finely chopped
- 2 each medium sized red potatoes washed
- 2 tablespoons parmigiano-reggiano cheese grated
- Carbohydrate 2.23516749965345 g
- Cholesterol 4.4 mg
- Fat 4.93431500134108 g
- Fiber 0.344975000641474 g
- Protein 2.31292249992227 g
- Saturated Fat 1.36936112518113 g
- Serving Size 1 1 Serving (15g)
- Sodium 231.922949993625 mg
- Sugar 1.89019249901197 g
- Trans Fat 0.2039053750216 g
- Calories 61 calories
Preheat oven to 400 degrees. 1. Wash potatoes, pierce and microwave 4 to 5 minutes until partially softened. 2. Meanwhile, combine olive oil, garlic, rosemary, chili powder salt and pepper in a small bowl. 3. Spray a small rimmed baking sheet with oil. Cut an X across each potato partially through. Place potatoes on baking sheet and press each one with a metal spatula. Try to keep the potato from breaking apart. 4. Spoon about half of the oil mixture over the potatoes. Sprinkle with cheese. 5. Bake potatoes until crispy and golden, about 15 to 20 minutes. 6. Serve hot with remaining oil mixture.
