Crispy Garlic Rosemary Smashed Potatoes

If you’ve never had smashed potatoes before, you are in for quite a treat. It’s pretty much the best kind of potato side dish you could ever have – fluffy on the inside yet incredibly crisp on the outside. Couple that with some garlic goodness and fresh rosemary, and it is absolute perfection. It’s so good, you’ll want to devour it all without a main dish! These yummy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust. One of the easiest side dishes to serve. INGREDIENTS: 24 ounces Dutch yellow baby potatoes 2 tablespoons olive oil 1 tablespoon garlic powder 1 tablespoon fresh thyme leaves Kosher salt and freshly ground black pepper, to taste DIRECTIONS: Preheat oven to 450 degrees F. Lightly oil a baking sheet/ coat with nonstick spray or use parchment paper In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and rosemary. Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Enjoy!