Ingredients
- 1.5 lb. baby Yukon Gold potatoes
- Kosher salt
- 2 tbsp olive oil
- 4 tbsp. melted butter
- 2 cloves garlic minced
- 1 tsp. fresh thyme leaves
- 1 tsp chopped rosemary
Instructions
- Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle.
- On a large rimmed baking sheet, toss potatoes with oil, season with kosher salt. Using the flat bottom of a glass or mason jar, press down on potatoes to smash flat.
- Bake until bottoms of potatoes are beginning to crisp and golden, about 20 minutes.
- While potatoes are cooking, melt the butter in a small pan over low heat. When butter is melted, stir in the garlic and herbs. Remove from heat and set aside.
- Spoon the melted butter, garlic, rosemary and thyme mixture over the potatoes, brush to evenly coat them.
- Return potatoes to oven for 5 minutes. Serve immediately.
Nutrition
Serving: 3potatoes | Calories: 302kcal | Carbohydrates: 31g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 116mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 36mg | Calcium: 32mg | Iron: 2mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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