Smashed Potatoes

(With or without Garlic)

Ingredients:
Small Dutch potatoes with skin on

Fresh rosemary

Garlic (to taste, optional)

Salt and pepper

Olive oil

Butter

Directions:
Boil potatoes in salted water until cooked through.

While warm, “smash” potatoes (use a potato masher or wooden spoon).

Mince garlic and chop rosemary and sauté in ½ butter and ½ olive oil until soft.

Don’t overcook garlic or it will burn when you add the potatoes.

Add potatoes and cook till crispy.

Serve immediately.

Vegan Option:

Use ghee or butter substitute.

Variation: Roast garlic in olive oil until browned and soft (about 30 mins at 350 degrees F). Add to potatoes once they are crispy.

These are always a huge hit. You may make them a few hours in advance and then crisp a second time to serve.