30 minutes or less

What You’ll Need:

1 1/2 pounds baby potatoes (red, white, blue or any combo!)

1/4 tsp sea salt

4 cloves garlic, peeled, then smashed with the side of your knife

a couple sprigs rosemary

Parchment paper

.25 oz fresh thyme, minced

drizzle olive oil

Place potatoes, salt, rosemary & garlic in a large pot. Cover with water, bring to a boil, Lower to a simmer, cover & cook for about 20 minutes, or until a fork slides out smooth.

While potatoes dance, preheat oven to broil & line a large sheet pan with parchment paper.

Drain cooked potatoes, discarding garlic & rosemary.

Spread spuds evenly on lined sheet pan. Using a large fork, smash each one. Drizzle with olive oil, sprinkle with thyme.

Pop back into the oven, on the top rack, for 10 minutes.

Enjoy as a side, or add to Roasted Baby Broccoli & Garlic Mash for a well rounded meal!

Serves 2 as a main, more as a side.