“Smashed” Baby Potatoes with Olive Us Garlic Olive Oil

Here’s a recipe that’s as easy as Sunday morning.

There are only four ingredients necessary, and the results are heavenly!

2 pounds baby potatoes (i.e. – Yukon Gold or other)
Olive Us sea salt
fresh cracked pepper to taste
1/3 cup Olive Us Garlic Extra Virgin Olive Oil (or many other Olive Us olive oils are delicious in this recipe; Tuscan Herb, Butter, Leek, Herb de Provence, Milanese Gremolata, etc.)

Preheat the oven to 400.

Boil or steam the potatoes until tender but not mushy when pierced with the tip of a knife.  Drain the potatoes thoroughly.  Rub a sheet pan liberally with garlic olive oil.  Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with the olive oil.  Sprinkle the smashed potatoes with the sea salt and fresh cracked pepper to taste.  Drizzle liberally with the remaining olive oil and bake until golden brown and crisp, about 15-20 minutes.

Serves 4-6

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