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 Rosemary Smashed Potatoes

Calling all potato lovers! These Rosemary Smashed Potatoes by Pati Jinich are delicious…crunchy on the outside and creamy on the inside. Great for breakfast or brunch or as a side for dinner. 
Picture
 All images © Pati Jinich 

​What you will need:
  • 1.5 lbs. baby red potatoes
  • ½ cup olive oil, plus more for greasing baking sheet
  • 10 garlic cloves, finely chopped
  • ½ tsp chili powder
  • ½ tsp kosher salt
  • ½ cup grated Parmigiano-Reggiano

Instructions:
Bring a large saucepan of salted water to a boil over medium-high heat. Add the potatoes, and cook until tender, about 20 mins. Drain. 

Preheat 400 F. Brush a rimmed baking sheet with olive oil. Place hot potatoes on the baking sheet. Using the back of a spoon, carefully flatten the top of the potatoes by pressing firmly but taking care not to break the potatoes apart. 

Stir together ½ cup olive oil, garlic, rosemary, chili powder and salt in a small bowl. Spoon half of the garlic mixture on top of potatoes. Sprinkle with cheese.

​Bake potatoes until golden and crisp on top and slightly crisp on the bottom for 25 to 30 mins. Serve hot with remaining garlic mixture 



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