![](https://static.wixstatic.com/media/c96fbbba64d749fa8d78ff0e918dfc57.jpg/v1/fill/w_288,h_107,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/c96fbbba64d749fa8d78ff0e918dfc57.jpg)
Crispy smashed potatoes
SERVES: 6
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COOK TIME: 45 minutes
Ingredients:
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​1.5 lbs. of Petite Potatoes
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2.5 Tablespoons of Kosher salt
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3 Tablespoons of olive oil
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2 teaspoons of granulated garlic
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3 Tablespoons of fresh herbs such as dill, chives and/or parsley
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Preheat oven to 450 degrees F.
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Bring large pot of water along with 1 tablespoon of salt to a rapid boil.
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Add in Petite Potatoes and cook for 20 minutes, until very soft. Remove from water and allow them to sit in colander for 5 minutes until dry.
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Brush a large baking sheet with 1 tablespoon olive oil. Arrange potatoes on baking sheet. Using the bottom of a glass cup gently press down on potatoes until they are 1/4 inch thick. Brush remaining olive oil and season with remaining salt and garlic.
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Bake for 25 minutes until crispy. Transfer to a platter and top with fresh herbs.
![Crispy-Smashed-Potatoes-13.webp](https://static.wixstatic.com/media/df24ba_021da389b78b43c69c82d0bdaec48a4c~mv2.png/v1/crop/x_0,y_267,w_1067,h_1067/fill/w_300,h_300,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/Crispy-Smashed-Potatoes-13.png)