Smashed Potatoes

Name: Smashed Potatoes
Ingredients: 1 1/2 pounds small yellow-fleshed potatoes; 1/4 cup olive oil; 1 teaspoon butter at room temperature; 2 tablespoons balsamic vinegar; 3 cloves garlic, minced; 1 teaspoon dried rosemary; 1/2 teaspoon dried sage; 1/2 teaspoon ground thyme; 1/2 teaspoon dried savory; 1/2 teaspoon sea salt; 1/2 teaspoon ground black pepper

11 ingredients

5 steps

Ingredients

1 1/2 pounds small yellow-fleshed potatoes
1/4 cup olive oil
1 teaspoon butter at room temperature
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon ground thyme
1/2 teaspoon dried savory
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Directions

1

Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
2

While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
3

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
4

Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
5

Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.