6 tablespoons melted butter, divided
2 tablespoons extra virgin olive oil
2 medium garlic cloves, sliced
2 pounds yellow little potatoes (1 ounce in size, total about 32 potatoes to make 2 pounds)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large sprigs fresh rosemary, plus more for garnish if you’d like
½ cup water
1 lemon – you’ll use both the juice and the zest
Preheat oven to 400 degrees F.
In a large wide skillet (wide enough to hold the potatoes side by side, ours was 13 inches across), place two tablespoons of the melted butter then add oil, garlic, potatoes, salt and pepper.
Nestle in the rosemary, pour in the water then bake covered for 15 minutes until a potato gives when pressed. This first cook time will vary based on the size of potato but if you chose the one-ounce sized potato as we did, 15 minutes is perfect.
Once they are cooked enough to flatten, drain off the liquid in a colander and discard the rosemary.
While the potatoes are draining, add the remaining 4 tablespoons of melted butter to the pan and heat over medium heat.
Turn off the burner and add the drained potatoes.
Use any means to flatten the potatoes to about a half inch thick. We used a meat pounder to press but you could use the bottom of a heavy pan or even the bottom of a large glass.
Grate half the lemon over the top and place in the oven uncovered for 15 minutes.
Remove the pan from the oven after 15 minutes, gently flip each potato over with a small spatula and roast for ten more minutes.
Remove from the oven and drizzle on the juice from half the lemon and grate the rest of the lemon zest over the top and serve either in the skillet or transfer to a platter. Garnish with additional springs of rosemary if desired.
Keywords: Lemon Rosemary Crispy Smashed Potatoes