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Herb Smashed Potatoes

I've never met a potato I didn't like - and these Herb Smashed Potatoes shot to the top of my favorite recipe list!


  • 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


  • 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.
  • 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!
  • 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.
  • 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.
  • To serve, top with the fried herbs, garlic and grated Parmesan cheese. Serve immediately.


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