Smashed Potatoes

Smashed Potatoes

  • 1 lb yellow baby or new potatoes

  • Olive oil

  • Salt

  • 1 tsp. fresh herbs like thyme or rosemary

Preheat oven to 425F°

Add the potatoes to a large pot and cover with cold water. Add a pinch of salt and bring the water to boil over high heat. Once at a boil, reduce to medium and cook the potatoes until fork tender, about 10 to 12 minutes (the length will depend on how thick/large your potatoes are)

Carefully drain potatoes and allow to cool, until cool enough to handle.

Place potatoes on a parchment lined sheet tray. Using your hand or the bottom of a glass, smash the potatoes. Drizzle each potato with some olive oil, sprinkle a large pinch of salt and some fresh thyme or rosemary.

Bake potatoes for about 15 to 20 minutes or until the edges are golden brown and crispy.

Remove and let cool slightly. Taste for salt before serving.

Makes about 4 servings.

Amanda FredericksonComment