The perfect side for a chilly Sunday night to accompany a slow cooked roast. These smashed baby potatoes have a pillowy, tender inside with a caramelized crust–oozing with the aroma and rich flavor of roasted garlic, fresh rosemary, and nutty parmigiano cheese. This dish is super easy to make with only a few ingredients but looks impressive and instantly fills your home with the intoxicating aromas.
– About 1lb. of baby round potatoes
-4 cloves of garlic, peeled and smashed
-4 sprigs of fresh rosemary
-1/4 cup of grated parmiaigno reggiano
Preheat your oven to 425F.
Boil your cleaned baby potatoes in salted water until super tender, about 35 minutes. Drain well and set aside.
Heat your seasoned cast iron skilled in the stove over medium heat until its nice and hot. Add a few tablespoons of olive oil and add in your cooked potatoes. Right away, smash your potatoes with the bottom of a spatula. Add in the smashed garlic cloves, fresh rosemary, salt and pepper. Turn off the stove heat and sprinkle evenly with the grated parm.
Pop it in the oven carefully and allow them to roast for 10-12 minutes, until a nice crust forms under the potatoes.
Serve hot with your favorite main! I served these with a nice red wine braised roast with baby carrots and cippolini onions.