Smashed New Potatoes

Recipe adapted from The Pioneer Woman Cooks, by Ree Drummond


12 small, whole, new potatoes (or cut the large ones into smaller pieces)

Kosher salt

3 tablespoons olive oil

black pepper to taste

minced rosemary, or thyme or parsley, to taste


In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork tender ~ about 20 minutes.  Preheat your oven to 450°.  Place the potatoes on a baking sheet lined with parchment paper.  Using a potato masher or fork, gently press down on each potato to mash it. Rotate the masher 90 degrees and press down again.  Drizzle the tops of the potatoes with the olive oil.  Sprinkle generously with the salt, pepper, and the chosen herb.  Bake for 20 to 25 minutes, or until golden brown and crisp.

meal or course
brunch, buffet, dinner, lunch, side, vegetable dish