Baked Smashed Potatoes
2 pounds fingerling potatoes
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons minced fresh rosemary
2 teaspoons chopped fresh sage
4 garlics, minced
Step 1. Transfer the fingerling potatoes to a medium-size pot; cover with water. Place the pot in the stovetop and bring the pot to a boil over high heat.
Step 2. Lower the heat and allow it to simmer for 20 to 30 minutes or until you can insert a paring knife into the potatoes with little resistance. While waiting, preheat the oven to 400°F.
Step 3. Drain the cooked potatoes and allow them to cool for 10 minutes.
Step 4. Transfer the potatoes to a baking sheet; gentally press them with a potato masher or the flat bottom of a large cup. Sprinkle the pressed potatoes with the olive oil and salt. Place the baking sheet in the oven and bake for 20 minutes.
Step 5. Remove the baking sheet from the oven. Sprinkle the baked fingerling potatoes with the fresh rosemary, fresh sage, and garlic. Bake for 10 to 15 minutes or until the potatoes are golden brown and crispy.