Smashed Rosemary Potatoes

Tired of the same old boring mashed potatoes with your supper? Give these a try instead, they have a great punch of flavour, are just the right amount of crispy and soft, and are an easy way to elevate your meal! I especially like to eat these cold, I know that may seem crazy, but the texture of the potatoes done this way make them hold up really well cold. Added bonus, cooked and chilled potatoes have more resistance starch which means the potatoes will cause less of a blood sugar spike! 

Ingredients:
4 cups mini potatoes
1 tbsp avocado oil
1/4 tsp sea salt
2 tbsp fresh rosemary

Instructions:
1. Put the potatoes in a large pot, cover with water and place on your stove on high heat brining the water to boil.
2. Once boiling reduce heat and cook for 10-15mins or until they are tender when poked with a fork. During this time, pre-heat your oven to 375F and line a baking sheet with parchment paper. 
2. Once potatoes are cooked (not mushy, just soft), drain the water and place them on to the baking sheet. Leave space between the potatoes so they have room to spread out. 
3. Take a cup or mug and push down on each potato, flattening them out. To help them from sticking to the bottom of the cup, rip a small piece of parchment paper and place that between the cup and the potato you are squishing. 
4. Once all your potatoes are cooked, drizzle with the avocado oil, sprinkle on the sea salt and the rosemary. Place in the oven to cook for 25mins or until the potatoes start to slightly turn brown, and have little crispy sides.
​5. Take out of the oven, serve and enjoy!