SMASHED POTATOES

Ingredients

• 2 pounds baby yellow potatoes
• 1 1/2 teaspoons salt
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh herbs such as dill , chives and parsley
• 2 tablespoons Parmesan cheese

Instructions

Place the potatoes in a large pot with cold water and a teaspoon of salt. Bring the potatoes to the boil and then let them simmer gently. Cook until tender and then plunge into ice water to stop the cooking process.
Meanwhile, preheat the oven to 425 degrees. Mix remaining salt, olive oil, garlic powder, onion powder, and black pepper in a small bowl.Coat a large baking sheet with a small amount of the olive oil mixture.
Once the potatoes have cooled completely, pat them dry and place them on the prepared baking sheet. Using a potato masher (wire masher), mash the potatoes making sure they are in one piece. Brush potatoes with remaining olive oil mixture. Roast
for 30 minutes or until golden brown.Remove from oven and sprinkle with fresh herbs and Parmesan cheese. Place back in the oven for 5-10 minutes. For best results, serve these potatoes as quickly as possible.

Notes

Use small golden or red potatoes and cook until tender.
I love parchment paper and often recommend it.Omit it for this particular recipe. Grease the baking sheet so that the heat of the oil browns the potatoes on the metal. If you’re worried about a mess, use an old, well-seasoned baking sheet.
Of course, you can simply mash the potatoes with the bottom of a cup or glass, but using a wire potato masher will create plenty of nooks and crannies for crispy morsels. If you don’t have a potato masher, use a fork.A meat fork works well because there is more space between the tongs.
Dry the potatoes well and let the steam escape after pureeing to get crispier potatoes.

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