Description
Deliciously crispy smashed Yukon Gold potatoes seasoned with olive oil, salt, and herbs.
Ingredients
Scale
- 12 baby Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper (to taste)
- 1 tablespoon favorite herbs (rosemary, dill, Parisien; optional)
Instructions
- Preheat oven to 450°F.
- Steam or boil the potatoes until tender. (Steaming is my preference.)
- Spray a foil-lined baking sheet with nonstick spray.
- Drizzle the sheet pan with olive oil.
- Place the cooked and dried potatoes on the baking sheet and leave 2 inches between potatoes.
- Use a potato masher and press gently but firmly on each potato until flattened.
- Drizzle more olive oil over the potatoes.
- Sprinkle with salt and pepper to taste.
- Sprinkle with favorite herbs like thyme, rosemary or Parisien.
- Bake in the preheated oven for 20-25 minutes, until golden and crispy on the bottom.
Notes
- These potatoes are best served hot and can be topped with additional herbs or cheese if desired.
- Adjust the seasoning according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 potatoes
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg