CRISPY GARLIC SMASHED BABY POTATOES #vegan #vegetarian #soup #breakfast #lunch

Firm outwardly and delicate and cushioned within. The mix of herbs and garlic goes splendidly with these infant potatoes.

This is one delicious side dish that is too simple to gather. Heating up the potatoes before preparing keeps the potatoes delicate and fleecy inside and the simmering produces firm delightful skin.

Crushing every potato gives progressively surface zone for the great firmness to occur and it's enjoyable to crush them. The garlic, rosemary, and thyme (a great blend) makes it far and away superior giving the potatoes a beautiful fragrant, appetizing flavor!

Also try our recipe Creamy Mushroom and Spinach Gnocchi #vegan #vegetarian #soup #breakfast #lunch

INGREDIENTS

• 1 lb (16 oz) baby potatoes
• 2 garlic cloves, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper
• 2 tbsp olive oil
• Optional: parsley for garnish

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Boil potatoes in salted water until the potatoes are softened and a fork can easily poke into a potato, about 15-18 minutes, depending on the size of the potatoes. Drain and pat the potatoes dry using a paper towel.
3. Place the potatoes on a baking sheet (cover the baking sheet with aluminum foil for easy cleanup). Toss the potatoes with garlic, rosemary, thyme, salt, pepper, and oil.
4. Take a fork and carefully press down on each potato until the potato is flattened, but still holds together.
5. Space the potatoes on the baking sheet so they are not touching. Bake for 20-25 minutes, until the potatoes are crispy and lightly golden in appearance. Garnish with parsley if you like. Serve immediately.

Read more our recipe Lemongrass and Coconut Noodle Soup #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2QmYVRH