Smashed Potatoes with Olive Oil and Herbs
Smashed potatoes are a delicious contradiction of creamy and crunchy deliciousness.
They are made by boiling small new potatoes until tender, rolling them around in olive oil, smashing them onto a baking sheet, sprinkling them with herbs and seasoning, and roasting until they are buttery on the inside and crispy on the outside. They are simple, elegant, and oh-so-tasty.
- 24 oz (about 1 & ½ lbs) small new potatoes, any variety or mix of varieties, scrubbed clean but not peeled.
- 3 tablespoon extra virgin olive oil, plus another tablespoon or two for drizzling
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¾ teaspoon salt
- 2 tablespoon fresh parsley, chopped
- Fill a large saucepan ¾ full with water and add 1 tablespoon of salt. Set over high heat and bring to a boil. Add the potatoes to the boiling water and cook until they are about 75% cooked, about 10 minutes. They should be fork tender, but still firm enough that you can tell they aren't quite soft enough to eat. Drain the potatoes in a colander set in the sink.
- Preheat oven to 450 degrees.
- Add the potatoes to a large bowl. Pour 3 tablespoons of olive oil over the potatoes and toss them around to coat completely. Spread the potatoes out onto a baking sheet and smash them slightly using a potato masher, fork, or spoon.
- Add the garlic powder, thyme, pepper and salt to a small bowl and stir to mix. Sprinkle the mixture over the potatoes. Roast for 15- 20 minutes, until they are soft and tender on the inside with a few crispy places on the outside.
- Scoop the potatoes onto a serving platter and drizzle with about 1 tablespoon of olive oil. Sprinkle the fresh parsley over the potatoes and serve.