Roasted Smashed Potatoes with Herbs
Servings: 3
Ingredients
- 1.5 lb baby potato medley sometimes called gem potatoes
- 2 tbsp olive oil
- 1 ½ tsp fresh thyme or rosemary or herb of your choice
- 1 tsp salt
Instructions
- Preheat oven to 400° and boil water in a large pot.
- Add whole potatoes to boiling water and cook until very tender when pierced with a fork (about 10-15 minutes). Drain potatoes once cooked through.
- Prep a baking sheet with a piece of parchment paper drizzled with 1 tbsp oil.
- One by one, add a potato to the sheet pan and smash flat with a flat bottomed glass (I use a drinking glass, but a stemless wine glass would work as well). It's okay if the potatoes crowd the pan a little bit.
- Sprinkle the top of the potatoes with the remaining tbsp of oil, salt, and your herb of choice.
- Bake in the oven for an additional 15 minutes, or until skins start to wrinkle, and potatoes turn golden brown.
- Remove from oven and serve immediately. Will keep in the fridge in an airtight container for one week.