Crispy Smashed Rosemary Potatoes

INGREDIENTS

-1.5lbs small yellow potatoes (baby Dutch yellow potatoes)

-4 tablespoons extra virgin olive oil

-1.5 tablespoons Florida Pure Rosemary Infused Sea Salt (Garlic, Black Garlic, Butcher Block, Chipotle could also work)

-Cracked black pepper

-2 tablespoons chopped scallions or chives

-Sprinkle of grated parmesan cheese

INSTRUCTIONS

1. Preheat oven to 425 degrees F.

2. Scrub potatoes and put in a large pot. Fill pot with enough water to cover the potatoes with an inch of water and bring to a boil.

3. Boil until the potatoes can easily be pierced by a fork (around 20-25 minutes). Once cooked, drain and let cool for 5-10 minutes.

4. Coat a rimmed baking sheet with 1 tablespoon of extra virgin olive oil, use your hands or a brush to evenly coat the entire pan with oil.

4. Place potatoes on the baking sheet, and use a large fork or the bottom of a juice glass to gently smash the potatoes. You want to smash them to about a ½ inch thick.

5. Drizzle 3 tablespoons of extra virgin olive oil over the potatoes and then sprinkle with 3/4 tablespoon of Florida Pure Rosemary Infused Sea Salt and cracked black pepper.

6. Bake for 25-30 minutes until they have golden edges. Sprinkle with chopped scallions and parmesan cheese and enjoy!

Photo Cred: Feel Good Foodie