Crispy smashed potatoes
Recruit your family to help you cook dinner. Kids will love smashing the potatoes on the pan.
Uncooked baby potatoes
1⅓ pound(s), about 16 potatoes
1 tsp(s), divided
1 tsp(s), or any herb variety, fresh, chopped
- Preheat the oven to 425°F. Coat a baking sheet with cooking spray and set aside.
- Place the potatoes in a saucepan with enough water to cover by 1 inch and add 1/2 tsp salt. Boil the potatoes until just tender, 15 minutes; drain and pat them dry.
- When the potatoes are cool enough to handle, place them on prepared pan; use the bottom of a cup to gently smash each one. Brush the potatoes lightly with oil; sprinkle them with remaining 1/2 tsp salt. Roast the potatoes, flipping once, until browned and crispy, 25-30 minutes.
- When they're still hot, toss the potatoes with fresh herbs and garlic.
- Serving size: 4 potatoes