Smashed Potatoes

Tiny yellow or red-fleshed potatoes are boiled until tender, smushed a little bit, then drizzled with an herb-infused oil and balsamic vinegar seasoning. The potatoes then get a trip through a hot oven to crisp up.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 274 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 teaspoon dried rosemary
• ¼ cup olive oil
• 3 cloves garlic, minced
• ½ teaspoon dried savory
• ½ teaspoon dried sage
• 2 tablespoons balsamic vinegar
• ½ teaspoon sea salt
• ½ teaspoon ground thyme
• 1 ½ pounds small yellow-fleshed potatoes
• 1 teaspoon butter at room temperature

Recipe Instructions

Step 1

Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.

Step 2

While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.

Step 3

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Step 4

Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.

Step 5

Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.