Smashed Potatoes

 

Ingredients:

- 8 small Yukon gold potatoes, washed (about 1 ½ lbs.)

- 1 tablespoon salt for boiling the potatoes

- Salt and pepper for seasoning the potatoes

Topping:

- 2 tablespoons melted butter

- 1 tablespoon olive oil

- ½ teaspoon dried oregano

- ½ teaspoon dried thyme

- ¼ teaspoon dried rosemary

- ¼ teaspoon garlic powder

- ¼ teaspoon ground sage

Instructions:

Boil:

1. Bring a large pot of water to a gentle boil. Once boiling, add the salt and potatoes. *Note: Gentle boiling ensures even cooking.

2. Let the potatoes simmer gently until tender, about 25 minutes. (It’s okay if the skins split.)

3. Drain the potatoes gently and let the steam escape for 5 minutes. Transfer to a lightly greased, light-colored baking sheet.

Smash:

1. Preheat the oven to 425°F.

2. Use the bottom of a jar or drinking glass to gently mash each potato down. Thicker smashes yield fluffier centers, while thinner smashes result in crispier edges.

3. If the skin covers the top of the potato after smashing, move it to the edge and use a fork to fluff the middle.

4. Let the steam escape on the tray for another 5 minutes.

5. Sprinkle the potatoes with salt and pepper.

Topping and Bake:

1. Combine the melted butter, olive oil, dried herbs, garlic powder, and sage. Brush this mixture generously over the potatoes using a pastry brush.

2. Bake for 40-45 minutes until golden and crispy, checking towards the end for desired crispiness.

3. Optional: Brush with another tablespoon of melted butter during the last 10 minutes of baking.

4. Serve hot and enjoy!

Notes:

- Fresh Yukon Gold potatoes work best for this recipe.

- You can substitute fresh herbs for dried herbs.

- Feel free to add extras like shredded cheese, bacon, or chives after roasting.

- For make-ahead preparation, boil and cool the potatoes, then store in the fridge for up to 2 days before smashing and baking.

- Leftovers can be refrigerated for up to 3 days and reheated in a 350°F oven for 6-8 minutes.