Smashed Potatoes

This is hands down my favorite way to eat potatoes. You can also do the first step of the recipe ahead of time, which makes it even easier.

What you need:

1-2 pounds baby new potatoes (choice of color or a variety)
olive oil
kosher salt
8-10 garlic cloves
Fresh herbs for garnish

(You know I love my FinaMill for freshly grinding herbs and Himalayan salt)

Preheat over to 400. Boil potatoes for 9-10 minutes until just tender. Drain and spread out on baking sheet. Using the bottom of a drinking glass, gently press down each potato to smash. Drizzle with olive oil and season with salt. Bake potatoes until crispy, about 20 minutes. I like to smash the garlic cloves with the side of a knife and sprinkle on baking sheet after the potatoes have already baked for 10 minutes. This way the garlic won’t burn. Place the baking sheet back in the oven with the added garlic for about 10 more minutes, or until they look dark brown and crispy on the edges. Sprinkle with fresh chives or other fresh herbs!