Ingredients

The following ingredients have 4 Servings
  • 12 medium sized red potatoes
  • 3 or so Tbsp of olive oil (I used garlic infused oil oil for extra flavor)
  • kosher salt
  • pepper
  • dried or fresh herbs (I used dried thyme and dried chives)

Instruction

  • Fill a large pot with salted water. Add potatoes to the water. Be sure there is enough water to cover the potatoes.
  • Bring to a boil and boil until fork-tender. It should take around 15-20 minutes. Preheat your oven to 450 while they boil.
  • Drain water off potatoes and set aside.
  • Drizzle a baking sheet generously with olive oil. I would say you need at least 1 1/2 Tbsp.
  • Place cooked potatoes on the baking sheet, spacing the out evenly on the sheet, 3 rows of 4 potatoes.
  • With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Think of making a crisscross shape on them like you do with a fork on a peanut butter cookie.
  • Brush the tops of each crushed potato generously with the remaining olive oil. You can use more if needed.
  • Sprinkle potatoes with kosher salt, fresh ground black pepper and herbs.
  • Bake in a 450 degree oven for 20-25 minutes until golden brown.