Servings: 4 people
Calories:
Ingredients
- 12 Small Round Potatoes
- 3 Tablespoons Olive Oil
- 1 tablespoon Kosher Salt
- ½ tablespoon Black Pepper
- ½ tablespoon smoked sweet paprika
- 2 tablespoons Herb Medley (parsley, basil, thyme) chopped finely
Instructions
- Heat oven to 425 degrees.
- Bring a pot of salted water to a boil. Add in potatoes and cook them until they are fork-tender. Drain in colander, let cool for 5 minutes and transfer to sheet/baking pan
- On a sheet pan, generously drizzle olive oil or cooking spray to prevent potatoes from sticking when roasting. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
- With a potato masher, hand, or flat end of meat tenderizer, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle each with spices and herbs
- Roast, turning halfway through baking time, until golden and crisp, about 25 minutes. Season again as needed
Notes
Choose the herbs of your preference.
Works also for new potatoes and sweet potatoes
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!