Ingredients

The following ingredients have 4 Servings
  • 1 lb. baby potatoes (red, white, gold or purple)
  • 3 tablespoons olive oil
  • 1/2 teaspoon mineral salt
  • 1 teaspoon thyme or za’atar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 scallions, thinly sliced
  • 1/4 cup chopped parsley
  • Tahini Sauce or Sriracha Cashew Sauce

Instruction

  • Preheat oven to 450 degrees F.
  • Line a baking sheet with silpat, parchment paper or lightly grease with oil.
  • Prep potatoes: Add potatoes to the center of a baking sheet, drizzle with oil and toss to coat. Arrange potatoes spread out leaving a little room between potatoes. 
  • Roast 1: Place in the oven on the center rack and bake for 25 minutes (if using larger potatoes cook 30 – 35 minutes).
  • Smash: Carefully remove the sheet pan from the oven, using a flat bottom item (I used the bottom of a 1 cup measuring cup) or back of a big spatula, smash potatoes. Smash to about 1/2 inch, a little smaller if you can without them falling apart too much. Gently use a fork to help remove potatoes that may stick to your smasher of choice. It’s ok if they fall apart a little, they should crisp up and stick together once finished.
  • Roast 2: Place potatoes back in the oven and continue to bake for an additional 20 – 25 minutes, until edges are deliciously golden and crispy looking. Bake longer if you prefer very crispy potatoes!
  • Serve: Place potatoes on individual plates and drizzle with sauce and top with greens. Or serve however you like!
  • Serves 4 – 6
  • Leftovers can be stored in the refrigerator for up to 5 days. Reheat in the toaster oven or oven at 350 degrees until warmed through.