Smashed Potatoes

Yukon Golds boiled, smashed, then oven-roasted under a buttery herb brush until crisp outside and soft within.

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. Stir in the salt, then add the potatoes. Simmer until tender, about 25 minutes. (Split skins are fine.)
2. Drain carefully and steam-dry for a full 5 minutes. Move to a light-colored, lightly greased baking sheet.
3. Heat oven to 425°F. Press each potato flat slowly with the bottom of a jar or glass.
4. Steam-dry on the tray another 5 minutes. Season the potatoes with salt and pepper.
5. Mix melted butter, oil, rosemary, oregano, thyme, garlic powder, and sage. Brush liberally over the potatoes with a pastry brush.
6. Bake 40 to 45 minutes, until golden and as crisp as you like. Optional: brush on 1 more tablespoon melted butter in the last 10 minutes. Serve hot.

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