Smashed potatoes with herbed oil

By Jason Skrobar
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  • 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


  1. Pre-heat oven to 425°
  2. 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.
  3. 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.
  4. 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.
  5. While the potatoes are in the oven, mix together the herbs with 1/2 cup of olive oil.
  6. When the potatoes are ready, sprinkle with grated parmesan and serve with the herbed oil.
  7. Enjoy!

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