crispy smashed potatoes

Crispy smashed potatoes are potatoes in my favorite form. Their flattened shape allows them to be a vehicle for dips and sauces. A hefty chip! They are crisp on the outside and soft on the inside. Practically perfect in every way.

INGREDIENTS:
1 1/2 pounds of baby potatoes
2 tablespoons of olive oil or avocado oil
salt and pepper to taste
torn herbs like thyme or rosemary (optional)

DIRECTIONS:
Boil 1 1/2 pounds potatoes until they are fork-tender (this takes about 10-15 minutes depending on the size of your potatoes. Meanwhile, preheat your oven to 425 degrees.

Drain the potatoes and let them cool slightly before handling them.

Working one by one, using a cup or a small bowl, gently press down on each potato until it’s flattened out a bit - don’t be too rough that they break apart. *if a few break during the smashing process it’s totally fine, you’ll have yummy, crunchy potato pieces.

Transfer the flattened potatoes to your baking tray, drizzle the potatoes with oil of your choice and season with salt and pepper. Sprinkle any herbs on top and make sure the potatoes are all well coated. Bake in the oven for about 25 minutes or until crisp!