Ingredients:
~ 40-50 baby potatoes (sorry I forgot to weigh)
1 tbsp nutritional yeast (omit for passover)
1 tbsp smoky paprika
2 tbsp chopped fresh rosemary
1 tsp sea salt
Freshly ground pepper
1/2 cup extra virgin olive oil .
Directions:
Preheat oven to 425°F.
Place potatoes in a large pot and fill with water. Bring to a boil and let potatoes boil until they pierce easily with a fork, approximately 20 minutes. Drain.
Mix together all the spices and oil.
Place potatoes on greased baking sheet. Smash each potato to flatten – I used the bottom of a strong glass. Pour oil mixture over potatoes and gently spread mixture all over potatoes.
Bake for about 20 minutes, flip and return to oven for an additional 10 minutes, until nice and crisp!
Erin Eats 