Smashed Red Potatoes
Baby red potatoes are one of my favorite potatoes to cook with because the skin adds amazing flavor. I especially love to use baby red potatoes when making smashed potatoes because I think the skin helps makes the potatoes even crispier. This recipe may seem pretty involved, but I promise this is a easy recipe, even for beginner cooks. You can also make these dairy free by omitting the butter and using olive oil instead!
You can use a lot of different tools to help you smash the potatoes. I used my garlic smasher (linked), but you can use any flat, metal item you have in the kitchen (including a fork!).
If you're looking for another way to add flavor to this recipe, I recommend sprinkling the potatoes with parmesan cheese. Make sure to add the parmesan right after the potatoes come out of the oven so the cheese melts right onto the potatoes.
RECIPE CARD
TIME TO COOK: 60 minutes
SERVES: 4-6
INGREDIENTS:
1lb baby red potatoes
1/2 tbsp oregano
1/2 tbsp basil
1/2 tsp garlic
1 tbsp butter
INSTRUCTIONS
Bring a large pot filled with water to boil. Add potatoes for 25 minutes.
Pre-heat oven to 425F.
Once potatoes are boiled, remove from water and place in a medium bowl. Add oregano, basil, garlic, butter, and salt & pepper to the bowl.
Thoroughly combine potatoes with seasoning.
Place the potatoes on the baking sheet and smash.
Once smashed, place baking sheet in oven for 35 minutes. Flip potatoes halfway through.
Serve!
