Smashed Tiny Potatoes
1lb of tiny potatoes or fingerling potatoes
4 tablespoons of butter, room temperature
2 ounces of olive oil
3 cloves of garlic, finely chopped
1/8 teaspoon of salt
1/8 teaspoon of black pepper, freshly cracked
1 teaspoon rosemary, fresh, chopped fine
Boil potatoes in salted water until tender (approximately 15 minutes) and drain. Mix remaining ingredients into a loose paste. Place potatoes on greased cookie sheet and smash until they crack open and are flat. You can use the back of a spoon to smash them individually or you can smash them all down together by pressing them down with another cookie sheet. Spoon garlic paste evenly over each potato. Bake at 500 degrees for approximately 15-20 minutes. I like to get them a bit crispy. Taste and season with a touch more salt if necessary.