These crispy crunchy smashed potatoes are amazingly good. This is such an easy recipe to make you'll have no excuse! Try them for our next dinner and you'll be hooked. Visit my website: http://www.cooking-mexican-recipes.com My Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.html Connect with me on FACEBOOK yet? http://www.RobinInTheKitchen.com TWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/ Google+: http://tinyurl.com/mkeeqox The thing that makes these roasted potatoes so good is because they are crispy and crunchy and a little bit greasy. They are one of my most favorite dishes. You can use most any potato you would like but I don't think russets work that well so stick with either red potatoes or yukon gold. Also pick small potatoes. They are easier to work with. And do use fresh rosemary and not dried. The flavor is just not as good. I think it is best to chop the rosemary very fine. This will make it easy to sprinkle it all over and you don't end up with a big piece of rosemary in your teeth. Another tip is to use plenty of olive oil. Don't skimp here. You can use any baking pan you like. I show in the video my favorite. Another thing you can do that I did not show in the video is this: you can broil the potatoes at the very end if you really want to crisp them up but watch them closely so they don't burn. Ingredients: red or gold potatoes, rinsed and as many as will fit on your baking sheet, don't over crowd olive oil butter fresh rosemary, 1 or 2 Tablespoons finely chopped fresh parmesan cheese grated salt and pepper garlic powder onion powder Directions: Preheat oven to 450 degrees F. Boil the potatoes, whole until fork tender about 10 minutes or more. Place them on a well oiled baking sheet. Smash the potatoes with a glass to about 3/4 inch thick. Then add salt, pepper, garlic powder, onion powder, rosemary and parmesan cheese. Roast in the oven for 25 to 40 minutes or until golden brown and crispy. Serve with steak, chicken, fish, pork, ribs, or anything you like! They go with everything. They even make great appetizers. You can even top them with a dollop of sour cream and a sprinkle of chives. Thanks for watching! Rockin Robin P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: http://youtu.be/8uvSmbzGPf4 Music by Kevin MacLead http://incompetech.com/. License terms: http://creativecommons.org/licenses/by/3.0/ http://creativecommons.org/licenses/by/3.0/legalcode