Ingredients:
- new potatoes (or other small round potatoes -- baby yukon golds are delish)
- favorite chopped herbs (i like thyme and/or rosemary) fresh is best but dried will do
Directions:
- Bring a pot of salted water to a boil, and preheat oven to 450 degrees.
- Add as many potatoes as you wish to cook and boil until fork-tender (about 20 minutes).
- Line a sheet pan with foil and generously drizzle with olive oil.
- Place tender potatoes on sheet pan, giving them plenty of room.
- With a potato masher, gently press down each potato until it slightly mashes; rotate the masher 90 degrees and repeat (if you don't have a masher, you can use the bottom of a glass but you won't get the same textural effect).
- Generously brush the tops of each potato with more olive oil.
- Sprinkle potatoes with kosher salt, fresh ground pepper and herbs (don't skimp on the salt and pepper here, people, but go easy with the herbs).
- Bake in 450-degree oven 20-25 minutes until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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