These Herbed Smashed Potatoes are such a great side dish! They are easy to pull together and they go great with so many entrees! Chicken, steak and pork. What ever! You can use new potatoes or Baby Dutch! Switching up the herbs gives you so many options! I love using rosemary, thyme and basil. You can even sprinkle in Parmesan cheese! Try it and let me know if you love them!
[recipe title=”Herbed Smashed Potatoes” difficulty=”easy”]
[recipe-ingredients]
Baby Dutch or red potatoes
kosher salt
ground black pepper
olive oil
dried basil leaves
dried thyme leaves
dried rosemary
Parmesan cheese
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[recipe-directions]
In a large pot filled halfway with water, bring to boil and liberally salt water. Add potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.
Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around. Line your potatoes making sure they aren’t too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.
Drizzle olive oil over the tops of the potatoes, spreading around if necessary. Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Drizzle a little more olive oil. Place into oven and bake for 20 minutes, or until browned on the top. If desired sprinkle on Parmesan cheese. Or topped with a dollop of sour cream.
[/recipe-directions]
[/recipe]
