Crispy Smashed Potatoes

Name: Crispy Smashed Potatoes
Total time: 60
Yield: 4
Ingredients: 1.5 pounds small yellow-fleshed potatoes; 0.25 cup olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon butter at room temperature; 3 cloves garlic, minced; 1 teaspoon dried rosemary; 0.5 teaspoon dried sage; 0.5 teaspoon ground thyme; 0.5 teaspoon dried savory; 0.5 teaspoon sea salt; 0.5 teaspoon ground black pepper

Recipe by amanda81 from allrecipes.com

Dinner,Side Dish 60 Mins.

Ingredients

4 servings

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1.5 pounds small yellow-fleshed potatoes
•

0.25 cup olive oil
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2 tablespoons balsamic vinegar
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1 teaspoon butter at room temperature
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3 cloves garlic, minced
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1 teaspoon dried rosemary

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0.5 teaspoon dried sage
•

0.5 teaspoon ground thyme
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0.5 teaspoon dried savory
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0.5 teaspoon sea salt
•

0.5 teaspoon ground black pepper

Instructions

Gather all ingredients.
Place potatoes in a saucepan; fill with enough water to cover potatoes. Bring to a boil; reduce heat to medium-low and cook potatoes until tender but not mushy, about 15 to 20 minutes. Drain potatoes in a colander; transfer to a baking sheet lined with a clean dish towel and allow to cool and dry out a little, about 10 minutes.
While potatoes are cooling, mix olive oil, balsamic vinegar, butter, garlic, rosemary, sage, thyme, savory, salt, and pepper in a bowl until well combined.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place cooled potatoes in a single layer on the prepared baking sheet. Use a potato masher or the heel of your hand to lightly press down on potatoes to crush them.
Spoon the oil-herb mixture over each smashed potato.
Bake potatoes in the preheated oven until crispy, about 25 minutes. Let cool slightly before serving.
Enjoy!