Smashed Potatoes

Smashed Potatoes
Makes 8 to 10 servings

1 pound red new potatoes
1 pound purple potatoes
1 pound small Yukon gold potatoes
½ cup olive oil, divided
6 cloves garlic, smashed
1 bunch rosemary
2 teaspoons salt
2 teaspoons pepper

1. Preheat oven to 350˚. In a large bowl, toss potatoes with ¼ cup olive oil, garlic, rosemary, salt, and pepper. Arrange on a large baking sheet, and cook until tender, about 1 hour. Let cool, and then lightly smash each potato with the palm of your hand. (At this point, potatoes can be refrigerated up to 3 days.)
2. In a large skillet, heat remaining ¼ cup olive oil over medium-high heat. Add potatoes in batches, and cook 5 minutes on each side or until brown, crisp, and heated through.

Note: Look for small potatoes about 1 to 2 inches in diameter.

Only the most basic seasonings are needed to bring out the flavor of these delicious Smashed Potatoes.