Smashed New Potatoes

Adapted from Holly Erickson & Natalie Mortimer and Heidi Swanson
Smashed potatoes start by boiling the potatoes, but after you smash them, you can crisp them up in the oven or the stove. Instructions for both methods included below.


1 pound of new potatoes
2 - 3 Tablespoons of olive oil
Salt, pepper
Any fresh or dried herbs or seasoning of your choice (smoked paprika, parsley, chives, green onions, dill, thyme, rosemary, garlic, garlic powder) or grated cheese


Place the potatoes in a pot or saucepan. Add 2 teaspoons of salt and cover with water.
Bring the water to a boil over medium-high heat. Reduce the heat and cook at a low boil until they are fork tender and a knife or fork can slide in easily, from 10 – 20 minutes, depending on size. It is important not to over-boil them. Drain the potatoes and let them cool.
If using your oven:
While the potatoes cook, preheat your oven to 425 degrees F and prepare a baking sheet. Drizzle 1 tablespoon of olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed. 
Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher, heavy glass, or large serving utensil to gently smash each potato to a height of about 1/4 to 1/2 inch. (Thinner potatoes are more crispy.)
Drizzle additional olive oil over the smashed potatoes. Sprinkle the dried herbs or spices, as well as salt over the potatoes.
Bake until the potatoes are crispy and golden on the edges, about 25 to 30 minutes. Sprinkle with chopped fresh herbs, and serve hot.
If cooking in a skillet:
Heat the olive in a large skillet over medium-high heat. Keep in mind it needs to be big enough to hold the potatoes, which double in size when they are smashed. Lightly smash each potato with a potato masher, heavy glass, or large serving fork. Season with salt and pepper and cook until crisp, and them turn and cook the other side. Sprinkle with fresh herbs and serve.