Always looking for a new way to spice up a side dish of potatoes and this recipe is an awesome addition to the rotation! Pretty easy to make too and would be great to use left over boiled potatoes or you can make some extras for tomorrow’s dinner!
12 whole small round potatoes
3 tbsp. olive oil
Kosher salt, to taste
Black pepper, to taste
Herbs of choice, to taste
1. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook until fork-tender.
2. Preheat oven 450F.
3. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet with plenty of room between each potato.
4. With a potato masher, gentry press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.
5. Brush the tops of each crushed potato generously with more olive oil.
6. Sprinkle potatoes with kosher salt, fresh ground black pepper, and fresh (or dried) herbs.
7. Bake for 20-25 minutes until golden brown.
You really should try this recipe. Tons of versatility. You can use almost any herb you have. I used dried parsley, rosemary and basil. You can use fresh if you have it (fresh is probably better).
Kosher salt really is best, but you can use whatever salt you have (sea salt?). And be generous with the salt (tip: kosher salt isn’t as salty as table salt). Potatoes love salt. Be generous with the pepper while you’re at it too.
Make sure you have olive oil on the bottom of your cookie sheet so they do not stick. I poured some on and had issues drizzling, so I used my finger and rubbed it all over the pan. When you mash the potatoes, you sort of want them to look like a cookie shape. Not supper thin. Pretty much as soon as the potato collapses under the masher, now would be the time to turn 90 degrees and give another little mash. My masher was a round one so I just did the one mash.
Best part is that you make as much as you want. I bought one of those bags of small potatoes and boiled the whole bag; bonus is that it doesn’t take long to boil because they are so small. I put what fit on my pan (which was about 12) and put the rest in the fridge for tomorrow (they are only boiled). You could also use pre-boiled potatoes (maybe leftovers from last night’s dinner?), might just have to cook a little longer since they were cold to start rather than warm.
Update: I just made these again (July 7) and these are now my favorite potatoes. I absolutely love these. I don’t think I’ve ever eaten so many potatoes…