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Smashed potatoes with herbed oil
Ingredients
- 2 pounds baby potatoes
- 1 cup extra virgin olive oil, divided
- Kosher salt and black pepper
- 4 cloves of garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1/2 cup parmesan, grated
Directions
- Pre-heat oven to 425°
- Add potatoes to a large pot of salted water over high heat and bring to a boil. Let the potatoes boil for eight to ten minutes. Drain potatoes and let cool slightly.
- Once the potatoes have cooled, use the bottom of a glass to smash them. After you’ve smashed all the potatoes, transfer them to a rimmed baking sheet. Pour 1/2 cup of olive oil over all the potatoes, making sure they are well coated. Scatter the minced garlic over top and season with salt and pepper.
- Bake the potatoes for 20 minutes, remove them from the oven, flip them and return to the oven to bake for an additional 20 minutes - or until well crisped.
- While the potatoes are in the oven, mix together the herbs with 1/2 cup of olive oil.
- When the potatoes are ready, sprinkle with grated parmesan and serve with the herbed oil.
- Enjoy!
