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8 cups water
tablespoons Better Than Bouillon® Roasted Chicken Base
3 tablespoons Better Than Bouillon® Roasted Chicken Base
pounds medium red potatoes
2 pounds medium red potatoes
cup olive oil
½ cup olive oil
tablespoon Roasted Garlic Base
1 tablespoon Roasted Garlic Base
cup chopped fresh rosemary
¼ cup chopped fresh rosemary
teaspoon cracked black pepper
1 teaspoon cracked black pepper
Preheat the oven to 425°F.
Add the water and Roasted Chicken Base to a large stockpot over high heat. Stir until the Roasted Chicken Base is dissolved, 1-2 minutes.
Add the red potatoes to the pot and bring to a boil, reduce the heat to simmer and cook for 15 minutes or until tender when pierced with a fork.
Drain the potatoes.
Whisk the olive oil, Roasted Garlic Base, rosemary and black pepper in a large mixing bowl. Add the potatoes to the bowl and toss to combine.
Spread the potatoes evenly onto a rimmed baking sheet. Using a large flat spatula carefully smash each potato.
Place the baking sheet into the oven and roast for 15 minutes. Carefully turn the potatoes over and roast for 10 minutes more or until crispy.
Carefully remove the baking sheet from the oven and serve immediately.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base, or Vegetarian No Chicken Base.