These little guys make a yummy starchy side to any meat dish, but I think these could make a fun finger eating appetizer, too! Instead of just rosemary, salt and pepper, I thought I would add some color and spice by incorporating paprika. But these potatoes make a great base for any topping. I think next time I'll go wild and crazy by adding bacon and chives. But this time I kept it simple so the rosemary's flavor could steal the show.
What you'll need: serves 2-3
12 small gold potatoes (rinsed and poked with a fork)
2 sprigs of fresh rosemary (roughly chopped)
Ground black pepper
Boil the potatoes with well salted water (about 2 big pinches) until fork tender. Drain them and place on a foil lined baking sheet. With a potato masher, smash each potato once. Drizzle them with a thin layer of olive oil. Sprinkle on the rosemary, salt, black pepper and paprika (to taste). Throw them into a 400 degrees oven and bake for about 20 mins or until golden brown and crispy. Serve immediately because they tend to cool down quickly.