Prep time: 10 min | Cook time: 30 min
Difficulty: Easy | Serves: 6–8
12 or so small red, white, or purple potatoes (golf ball size or smaller is best)
1–2 tsp kosher salt
½ tsp ground black pepper
1–2 tsp dried herbs (basil, rosemary, thyme, etc.)
In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add potatoes whole, and boil for 15 minutes, or until they are fork tender. Strain; rinse thoroughly with cold water; set aside.
Preheat oven to 425°F. Spray baking sheet, drizzle some olive oil onto the sheet, and spread around with your 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 the back of a spatula, press down gently to smash each potato into an individual round (about ¼ to ⅓-inch thick).
Drizzle olive oil over the tops of the potatoes, and then use a basting brush to spread across the entire potato. 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 and crispy around the edges.
These are delicious by themselves, but also taste amazing topped with sour cream or Greek yogurt, and also Parmesan cheese.