Rosemary Garlic Smashed Potatoes

Bring a large pot of water to a boil, and add 1⁄4 c. salt to the water.

Once boiling, add the potatoes and cook until tender, about 12-15 minutes. Drain and cool until safe to touch.

Preheat the oven to 450° F.

Using the bottom of a glass, or any flat object, smash the potatoes until 1⁄4-1⁄2” thickness.

Toss potatoes with the remaining ingredients, and spread into an even layer on a baking sheet.

Bake for 15 minutes, until crispy and golden brown. Enjoy hot!

May be stored in the refrigerator for up to 5 days, or you can choose not to bake these right away, and instead store them in the freezer for up to 6 months. When baking, add 5-10 minutes if frozen.