I've never met a potato I didn't like - and these Herb Smashed Potatoes shot to the top of my favorite recipe list!
Ingredients
- 16 small potatoes Bella Blancas are my fav
- ½ cup olive oil
- 5 cloves garlic sliced
- Fresh thyme leaves
- Fresh oregano leaves
- 2 tablespoons grated Parmigiano-Reggiano
- Kosher salt and freshly cracked black pepper
Instructions
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Generously cover potatoes with cold water in a medium pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes and then drain.
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Transfer the boiled potatoes to a baking sheet and lightly crush to about ¾ inch thick with a potato masher or any flat surface, keeping potatoes intact as much as possible. You can use the bottom of a skillet if you want!
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Heat the olive oil in a cast iron skillet over medium-high heat. Add the herbs and garlic fry until fragrant, about 60-90 seconds. Transfer to a bowl.
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Working in batches and adding more olive oil to the skillet pan as needed, sear the smashed potatoes until well browned and crispy, about 4-5 minutes per side. Transfer the potatoes to the rack-lined baking sheet and season with salt and pepper. Place in the oven to keep warm.
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To serve, top with the fried herbs, garlic and grated Parmesan cheese. Serve immediately.