Crispy Smashed Herbed Potatoes Recipe
While scanning a local newspaper, I found a recipe with an intriguing title. As advertised, these potatoes are crispy, herbed and smashed. —Althea Dye, Howard, Ohio
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter melted
- 3 tablespoons olive oil
- 1 tablespoon minced fresh parsley
- 3 tablespoons minced fresh chives
- 12 small red potatoes (about 1-1/2 pounds)
- Carbohydrate 0.117644483183923 g
- Cholesterol 30.5031250388668 mg
- Fat 14.0487008570944 g
- Fiber 0.051384254354697 g
- Protein 0.157087055442121 g
- Saturated Fat 7.63934489885906 g
- Serving Size 1 1 serving (18g)
- Sodium 82.3358895272256 mg
- Sugar 0.0662602288292265 g
- Trans Fat 0.876488842401995 g
- Calories 125 calories
Directions Preheat oven to 450degrees. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain. Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper. Roast 20-25 minutes or until golden brown. Sprinkle with chives and parsley. Yield: 4 servings. Originally published as Crispy Smashed Herbed Potatoes in Simple & Delicious April/May 2015 Print Add to Recipe Box Email a Friend
