Here's our first recipe. Thank you so much Erin Boyd!
Easy breezy … Smashed Potatoes!
1 ½ pounds small potatoes
3 tablespoons olive oil
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!