Crushed Baby Potatoes with Garlic and Herbs

Ingredients

  • Baby potatoes
  • Garlic cloves, unpeeled
  • Butter
  • Chopped rosemary1 tbsp chopped flat leaf parsley
  • Salt and black pepper
  • Grated Parmesan cheese (optional)

Directions

  1. Preheat the oven to 350. Place the potatoes, rosemary, and unpeeled garlic in a saucepan of lightly salted boiling water, add the garlic cloves and cook for 18–20 minutes until softened.
  2. Drain and place the potatoes in an ovenproof dish setting garlic aside. Gently crush the potatoes and set aside.
  3. Squeeze the garlic out of its skin and mash gently with a fork.
  4. Melt the butter in a saucepan and add the mashed garlic and the chopped parsley. Season with salt and pepper.
  5. Pour the garlic-and-herb butter over potatoes.
  6. Pop into the oven for 10–15 minutes until potatoes are slightly crisp on top.
  7. Sprinkle with some grated cheese before serving
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