Crushed Potatoes with Rosemary Salt

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Crushed Potatoes with Rosemary Salt
1 1/2 lb small red-skinned new potatoes, unpeeled
1 tsp salt
3 tbs olive oil
1 tsp rosemary salt (recipe below)
1/4 tsp pepper
Place potatoes in medium saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Add salt.

Gently boil 10 to 12 minutes or until just cooked through but still firm, adjusting heat as necessary. Drain. Cool until warm.
Meanwhile, heat oven to 450ºF.

Place potatoes on work surface. With flat side of meat mallet, press gently on each potato to crush into 3/4-inch-thick cake*. Place on large rimmed baking sheet.

Brush both sides of potatoes with oil. (Potatoes can be prepared to this point 2 hours ahead.)
Bake 30 minutes, turning once. Sprinkle with rosemary salt and pepper.

Serves 6
Rosemary Salt
2 tbs
1 tbs coarse sea salt
1 tbs chopped fresh rosemary
Grind salt and rosemary in electric coffee grinder until finely minced or ground. (If doing by hand, grind salt first. Mix with finely minced rosemary. Combine in mortar with pestle until ground.) Store in refrigerator.

*When you crush the potatoes for this recipe, don’t press down too hard or the potatoes will fall apart. Press just enough so their edges break but the center remains solid.

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