Parboiling, then smashing these tender baby potatoes in olive oil and herbs allows the potato to soak up the oil. When roasted they become crispy around the edges and smooth, soft potato inside that your teeth will glide through. The winning combination of garlic and rosemary adds an aroma that will have you drooling by the time they come out of the oven. Here I have used a Pewee Medley of new potatoes, but you can also us baby Dutch or fingerling potatoes.

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