Smashed, Fried Baby Potatoes

This is a simple side dish that I do not make often but I probably should, as my family loves it!

I bought these beautiful new baby potatoes in Wisconsin and they were just shouting to be made in a special way!

This is the recipe that I use, but you can change it up as you like, the sky is the limit!

Ingredients:
1/2 cup water
1/2 cup chicken stock (you can use vegetable stock to keep it vegetarian)
1 clove garlic
1 small sprig of fresh rosemary
10-12 small fresh baby potatoes
drizzle of olive oil
Freshly grated Parmesan Cheese (optional)

 

Add all ingredients except the olive oil and cheese if using, to a frying pan that has a tight fitting lid.

Simmer the potatoes until tender (about 20 minutes)

Take off the lid, remove the garlic and rosemary stem, and turn heat to high to allow all the liquid to evaporate.
Once the pan is dry, reduce heat, sprinkle the potatoes with the olive oil and smash the potatoes with a glass, potato masher or anything that has a flat surface....but keep the potato in tact!!

Allow them to fry to a deep golden brown on both sides, flipping only once as they will become fragile the longer they cook.

  Serve piping hot with a fresh sprinkle of salt or freshly grated Parmesan cheese!