Crispy Smashed Potatoes
Mix up your side of potatoes with these herby, crispy smashed potatoes!
I have really come to love yellow/gold potatoes as of late. They are great for mashed potatoes because they are so creamy but I do love using them to roast because I feel like they just cook way quicker. This recipe is great for a meatloaf or pot roast night and we ended up using an extra small bag of a medley of potatoes so we had some diversity in there. I think these would also be lovely with a little lemon zest or lemon pepper.
What You Need:
2 lb. small yellow potatoes
2 tsp. sea salt, divided
2 Tbsp. olive oil, plus some
1 1/2 tsp. garlic powder
3/4 tsp. onion powder
Freshly ground black pepper
1 Tbsp. finely chopped fresh herbs (parsley, chives, and/or dill)
Flaky sea salt for topping
Parmesan cheese, optional for topping
Directions:
Add potatoes and 1 tsp. of salt into a large pot. Cover with water about 1 inch over the potatoes.
Bring to a boil and cook until fork tender, about 15 minutes.
Drain potatoes and let cool slightly.Coat 2 baking sheets with olive oil.
Liberally coat two baking sheets with olive oil.
Place potatoes on oiled baking sheets and use the back of a measuring cup or mason jar to smash.
Drizzle with additional olive oil then top with garlic powder, onion powder, remaining 1 tsp. salt, and pepper.
Roast in a preheated 425 degree oven for 25 to 35 minutes or until golden brown, rotating the pans halfway through baking.
Season with flaky sea salt, fresh herbs, and Parmesan.
Recipe from Love & Lemons