Makes 2 servings
Macros: 178 Cal, Fat 6g, Carbs 11g, Fibre 2g, Protein 3g
2 cups Mini Potatoes (halved)
1 tbsp Extra Virgin Olive Oil
1 Garlic (cloves, minced)
1 1/2 tsps Rosemary (chopped)
Sea Salt & Black Pepper (to taste)
Line a baking sheet with parchment paper.
Bring a pot of water to a boil and add the potatoes. Cook until potatoes are soft but not falling apart, about 10 to 15 minutes.
Preheat oven to broil.
Drain the potatoes and spread evenly across the baking sheet. Roughly smash the potatoes with the back of a fork.
Drizzle with olive oil, then sprinkle garlic, rosemary, salt and pepper over top. Broil in the oven until crispy, about 3-5 minutes.
No Potatoes: Use sweet potatoes or cauliflower instead.
More Toppings: Add pats of butter, ghee, feta, parmesan, nutritional yeast or pesto.
Serve it With: Our Everything Bagel Seasoned Chicken, Chili Lime Drumsticks with Zucchini, 15 Minute Grilled Steak with Mint Pesto or Slow Cooker Maple Mustard Chicken.
Leftovers: Store in the fridge and reheat in the oven, or in a skillet with a bit of oil.