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Crispy Rosemary Garlic Smashed Potatoes
Ingredients
½ lbs yellow baby potatoes
¼ cup olive oil, plus 3 tbsp
1 cloves garlic, finely grated or chopped
2 tsp rosemary, finely chopped
3 tsp Smak Dab Beer Chipotle, Canadian Maple, or Honey Horeradish Mustard
Kosher salt and freshly ground black pepper
Directions
Place a rack in center of oven and preheat to 450°. Place potatoes in a large pot and cover with water. Add about ¼ cup salt and bring to a boil. Reduce heat to medium-low and bring to a simmer, cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed). Drain and transfer potatoes to a rimmed baking sheet. Toss with about 1 tbsp olive oil and let cool slightly.
Place another rimmed baking sheet on top, then push down firmly to smash potatoes (or use the bottom of a mug or measuring cup to smash each one individually). Drizzle the remaining ¼ cup oil over potatoes, gently flipping to coat. Season generously with salt and pepper. Roast potatoes until crispy and golden brown, about 30-35 minutes; flipping halfway.
In a small bowl, mix together 3 tbsp olive oil, garlic, rosemary and mustard. Using a pastry brush or back of a spoon, smear the paste over each potato. Place back into the oven for another 5 minutes. Remove from the oven and serve immediately.
