Crispy Lemon Rosemary Smashed Potatoes

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Preheat the oven to 450°F. Cover the potatoes in salted water and bring to a boil. Cook for about 20 minutes or until the potatoes are fork tender, then strain and let the potatoes cool and dry for about 5 minutes. ⁣

Step 2

2. In a blender, combine lemon juice, olive oil, garlic, rosemary, salt, pepper, and lemon zest then blend until smooth. Use a plate to smash the potatoes to about 1/2 an inch in thickness. Evenly sprinkle on the optional cornstarch now then drizzle on the lemon rosemary sauce and toss together. Assemble in a single layer on a greased baking sheet. ⁣

Step 3

3. Bake for about 40 minutes, very carefully flipping once halfway through. NOTE: keep an eye on them, they may need a little less or more time depending on your oven or how thin you smashed them. Enjoy!