Rosemary Smashed Potatoes with Churn Garlic & Shallot butter

TIME: // SERVES: // DIFFICULTY: Easy

The perfect side dish that goes with pretty much every meal. You can even eat them as a main dish because they are that good. 

WHAT DO I NEED?

One bag of Baby Potatoes
Olive Oil
Salt, Pepper & Garlic Powder
Garlic & Shallot Butter
Fresh Rosemary

1) Preheat oven to 450. Place potatoes in a large pot and fill with cold water. Bring water to a boil, once at a boil, simmer the potatoes until they are just barely fork tender. Strain potatoes and let them cool slightly.

2) Place parchment paper on a baking sheet and add potatoes to sheet. Use a fork or bottom of a glass to smash potatoes, still keeping potatoes in one piece.

3) Drizzle olive oil over potatoes, season with salt, pepper & garlic powder. Place sheet in the oven and roast for 25-30 minutes, until potatoes are golden & crispy.

4) While potatoes are roasting melt our garlic & shallot butter. Once potatoes are finished, brush them with our butter and top it off with fresh rosemary. Enjoy :)

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