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  • Writer's pictureThe Farmer's Wife

Salty Herbed --Smashed Potatoes--

12 red potatoes

kosher salt

ground black pepper

olive oil

dried basil leaves (or use the fresh basil from this week's CSA Share)

dried thyme leaves

dried rosemary

  1. In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.

  2. Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around using hand (or paper towel). Line your potatoes up 4 to a row, 3 across, making sure they aren't too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.

  3. Drizzle olive oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush). Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Place into oven and bake for 20 minutes, or until browned on the top.

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