Garlic Rosemary Smashed Potatoes | FUELING A SOUTHERN SOUL

This garlic rosemary smashed potatoes are stealing the show and changing lives everywhere! You won't be able to stop eating this herby, buttery, garlic, crispy potato goodness! The recipe can be found at: https://www.fuelingasouthernsoul.com/... 24 Ounces (or 1+ pounds) Baby Potatoes (red or yellow) 1 Whole Bulb of Garlic 1/2 Stick Butter 1 Teaspoon Salt + pinch 1/2 Teaspoon Pepper 1 Sprig Fresh Rosemary EVOO White Truffle Oil (*optional) Preheat oven to 400. Fill a large part with water and add 2-3 teaspoons of salt. Bring to a boil. Once boiling add in potatoes and cooks for 20-25 minutes or until fork tender. Drain. Place on a baking sheet lined with foil and sprayed with cooking spray. With a large spatula or cup, place over each potato and smash down until potatoes are smashed until desired thickness. Cut the top 1/4 of a bulb of garlic off so that all the cloves are showing. Place on a cooking sheet with potatoes. Drizzle with EVOO or Truffle Oil, sprinkle with salt and pepper. Place in oven and roast for 30-40 minutes, or until desired crispiness is achieved. While cooking, melt butter in a bowl and add in chopped rosemary and a pinch of salt. When potatoes are finished, take out and let cool for 5 minutes. Using a towel, take the bulb of garlic and squeeze out the roasted cloves into the butter mixture. Using a fork, mash and mix the cloves in the mixture and then spread over potatoes using a pastry brush. Place back in the oven for 5 minutes and serves immediately. Enjoy!