These mini potatoes will be everyone’s favorite at dinner! The crisp edges, soft inside and drizzle of herb butter is the perfect trifecta!
Potatoes have gotten a bad rep, but they are fantastic starchy vegetables loaded with potassium, folate, vitamin C & B6 AND fiber!! And the skins are even more nutritious, keep ‘em on!
A good note to remember: more color = more nutrients!
Herb
Smashed
Potatoes
Ingredients
2-3 lb bag of baby potatoes
1/4 cup salt
4 cloves of garlic
Fresh rosemary (2-3 sprigs + 1 tbsp chopped)
5 tbsp extra virgin olive oil
2 tbsp butter, melted
1/2 tsp Smoked paprika
1/2 tsp Dried Thyme
1/2 tsp Dried Oregano
Salt, Pepper to taste
Directions
Preheat oven to 425F.
In a large pot, add washed (& scrubbed) potatoes, 1/4 cup salt, 3 cloves smashed garlic cloves and rosemary sprigs. Bring to boil, then reduce heat to medium and simmer for about 10-20 (depending on size & weight of potatoes! Check them for tenderness around 10 min. Drain and remove herbs/garlic.
Prepare a baking sheet with parchment paper. Spread 2 tbsp oil on the pan. Add boiled potatoes and “smash” with a flat hard utensil or the palm of your hand. (I used a tablespoon with a little leftover oil). Once smashed drizzle about 1 more tbsp on top. Roast for 20-24 minutes.
While roasting, prepare the drizzle. In a small bowl, add melted butter, 2 tbsp of olive oil, fresh rosemary, dried spices, minced fresh garlic (can sub Italian seasoning and garlic powder).
When potatoes are crispy to your liking, take them out and add herb butter drizzle. You can additionally broil for a few minutes but KEEP an eye on them, they’ll burn left unattended!