Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them about 30min until they are fork-tender.
On a baking sheet, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with course salt and fresh chopped rosemary. Bake in a 450°F oven for 20-25 minutes until golden brown.
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|Serving Size: 1 (7g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (94%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 18.5mg||0 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 0.4g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 49
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