Last minute meal ideas are sometimes the best. I just had gotten back from enjoying my first ever experience of the Laconia Bike Week and needed some real food to detox from noshing on Cool Ranch Doritos, cheese pizza, and adult beverages.
And when I popped into the grocery store, something made me beeline it for the asparagus and then immediately to the deli counter to get some roasted tomato marinated chicken. I walked right by the potatoes and had to pick some up. There was a bag of baby red potatoes. So little, so cute! And what else to do with them, than roast them with some rosemary and thyme!
Rosemary Thyme Roasted Smash Potatoes
10-12 mini red potatoes
Extra Virgin olive oil
Fresh ground black pepper
Preheat oven to 375. In a large pot, boil water. Cook potatoes until tender. Remove from water. Place potatoes on cookie sheet, and using a wooden spoon or spatula, lightly press on potatoes to flatten them. Sprinkle olive oil over potatoes, then add a dash of salt, ground pepper, rosemary, and thyme. Bake in oven for 20 minutes. Flip over potatoes and cook for another 5-10 minutes. Potatoes should be golden brown and slightly crunchy. Enjoy!