Smashed Baby Red Potatoes

These baby potatoes make the perfect side dish for dinner.  They are crispy on the outside and still tender on the inside.  The whole family will love them!

2 lbs baby red potatoes

4 rosemary sprigs

3 garlic cloves, smashed

1/4 cup plus 1/2 tsp kosher salt, divided

1/4 cup olive oil, divided

2 Tbsp butter, melted

1 Tbsp chopped fresh parsley

2 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

1 garlic clove, minced 

1/4 tsp black pepper

Preheat your oven to 425 degrees.  Place potatoes, rosemary sprigs, smashed garlic/ 1/4 cup of salt, and water to cover in a 3-quart saucepan.  Bring to a foil over high heat.  Reduce to medium and simmer until potatoes are tender when pierced with a fork, 10 - 15 minutes.  Drain and discard rosemary sprigs and smashed garlic.

Brush a foil lined baking sheet with 2 Tbsp of the olive oil.  Arrange potatoes on the baking sheet.  Use the heel of your hand and lightly crush potatoes until they are about 1/2" thick.  Brush with 1 Tbsp of the oil.  Bake in preheated oven until golden brown and crisp, about 25 minutes.  

Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper and remaining 1 Tbsp of olive oil and 1/2 tsp salt.  Brush mixture over the potatoes and serve immediately.