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This simple way to prepare potatoes quickly became a favorite go-to in our kitchen! They don’t take very much time to prepare and make a great side dish for almost any meal! Feel free to add your own favorite herbs.

Ingredients:

  • 12–15 small potatoes (my favorite are the Dutch creamers from Trader Joes)
  • Kosher salt
  • Extra-virgin olive oil
  • Fresh rosemary (or any combination of herbs you like)
  • Fresh cracked pepper and sea salt

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Preparation:

  1. Start by boiling your potatoes until soft enough to pierce. While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop, and heat the oven to 450 degrees F. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
  2. Cover a large rimmed baking sheet with aluminum foil and brush lightly with EVOO. Place the potatoes on the baking sheet and smash them flat with your palm.
  3. Sprinkle the potatoes with fresh cracked pepper and sea salt, add some fresh herbs, and then drizzle olive oil over them.
  4. Roast the potatoes until they’re crispy and deep brown around the edges (about 30 minutes if using a convection oven, 30–40 minutes if roasting conventionally), gently turning them over once with a spatula or tongs halfway through cooking. I like to add a little extra herbs once the potatoes have been flipped. Serve hot with sour cream or any other favorite potato topping.

Tip: You can boil and flatten potatoes up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then, at the last minute, all you have to do is coat with oil, herbs, salt and pepper, and roast them.

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