Ingredients
5 pounds baby red potatoes
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 garlic cloves, peeled and smashed
3 sprigs fresh rosemary
1 1/2 cups chicken broth, warmed
Preparation
Simmer potatoes in boiling water with 2 tablespoons salt until tender, 12 to 15 minutes. In a small saucepan, combine olive oil, garlic, and rosemary; simmer over medium 3 to 4 minutes. Drain potatoes, return to pot, and smash with oil mixture, chicken broth, and salt and pepper.
