Not another recipe for roasted potatoes. I know, I know, everyone has a roasted potato recipe. However, this one has a unique simple twist. You boil the potatoes, let them cool, then lightly smash them so they flatten out and spread open a bit. This allows for more of the potato’s surfaces to get brown and crispy. The taste is a little like eating a nicely browned, flattened baked potato. Another thing that makes these potatoes great is the addition of fresh herbs and garlic.
3 1/2 pounds small (or petite) Yukon Gold or fingerling potatoes
Freshly ground pepper
1/2 cup extra-virgin olive oil – divided in half
2 T chopped thyme (or 2 tsp of dried) - divided in half
1 T chopped rosemary - divided in half
12 garlic cloves, smashed
4 scallions coarsely chopped
Preheat the oven to 400°.
In a large pot, cover the potatoes with water.
Add salt, bring to a simmer and cook until the potatoes are tender, about 15 minutes.
Drain the potatoes and spread them out on 2 baking sheets to cool slightly.
Lightly crush the potatoes (use a spatula) so that they split at the sides, but remain intact. You’ll now have to separate pans of potatoes.
Drizzle ¼ cup of olive oil over the 1st pan of potatoes and season with salt and pepper, carefully turning to coat.
Sprinkle with 1 T thyme, ½ T rosemary and add the 6 cloves of garlic.
Repeat same process with the second pan of potatoes.
Roast the potatoes for about 30 minutes, flipping them halfway through, until golden and crisp.
After removing from the oven top with chopped chives. You can discard the garlic, but if they’re not too burned they're delicious to eat.
Make ahead: The smashed potatoes can be refrigerated overnight before roasting.
HEARTFUL RECIPE – One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.