Preheat oven to 425 degrees. Coat a baking sheet
with nonstick spray and set aside.
Place potatoes in saucepan with enough water to
cover by 1 inch and add 1/2 tsp salt. Boil until
just tender, about 15 minutes; drain and pat dry.
When cool enough to handle, place potatoes on
prepared pan; use the bottom of a cup to smash
each one gently. Brush potatoes lightly with
oil; sprinkle with remaining 1/2 tsp salt.
Roast, flipping once, until browned and crispy,
25-30 minutes.
While still hot, toss potatoes with fresh herbs
and garlic.
Originally Submitted
8/17/2015
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