• Smashed Potatoes

    Here's our first recipe. Thank you so much Erin Boyd!

    Easy breezy … Smashed Potatoes!


    1 ½ pounds small potatoes

    3 tablespoons olive oil

    Coarse salt

    Fresh dill or rosemary


    Preheat oven to 450 degrees


    In a large pot, bring 1 ½ pounds small potatoes to a boil in salted water.  Reduce heat and simmer for about 15 minutes, until just tender.  Drain and transfer to a baking sheet.  Let cool five minutes; then lightly crush each potato with the heel of your hand, or bottom of a glass.  Drizzle generously with olive oil (about 3 tablespoons) and season with coarse salt and bake until golden brown and crisp for about 35 minutes, turning once. 


    These are great topped with fresh dill or rosemary!  

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