Smashed Potatoes

Boiled Yukon Gold potatoes smashed and oven-roasted with a buttery herb topping until crispy outside and fluffy inside.

Ingredients

• 8 small Yukon Gold potatoes, washed (about 1 1/2 lbs.)
• 1 tablespoon salt, for boiling the potatoes
• Salt and pepper, for seasoning the potatoes
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground sage

Steps

1. Bring a large pot of water to a gentle boil. Once a boil is reached, stir in the salt and add the potatoes. Let the potatoes bubble gently until tender, about 25 minutes. (It is okay if the skins split.)
2. Gently drain and let the steam escape for 5 full minutes. Transfer to a light-colored, lightly greased baking sheet.
3. Preheat oven to 425°F. Use the bottom of a jar or drinking glass to slowly mash each potato down.
4. Let the steam escape on the tray for 5 more minutes. Sprinkle the potatoes with salt and pepper.
5. Combine the melted butter, oil, rosemary, oregano, thyme, garlic powder, and sage. Use a pastry brush to brush it generously over the potatoes.
6. Bake for 40 to 45 minutes, until golden and crispy to your liking. Optional: brush with 1 more tablespoon melted butter during the last 10 minutes. Serve hot.

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