• Heather O'Donovan

Herb Smashed Potatoes


INGREDIENTS


1 lb Baby Potatoes

2 tablespoons Olive Oil

Picnic Herbed Goat Cheese

Fine Sea Salt

1/4 cup thinly sliced Red Onion

1 tablespoon chopped Italian Parsley

Maldon Sea Salt or Fleur de Sel


INSTRUCTIONS


Boil potatoes until fork tender.


Drain off potatoes and let dry in colander for a few minutes


Pre-heat oven to 450


Pile boiled potatoes on a sheet pan and toss with olive oil and a generous amount of sea salt.


Spread oiled & salted potatoes out on pan and smash each potato lightly with a glass. Some may seem like they are falling apart, but those will be the best ones. Or you may end up with a bunch of little Pac-Mans like I did.


Spread on sheet pan making sure potatoes have enough room so they get crispy and don’t steam.


Roast for 20-30 minutes.


Spread about a half of the container of Picnic Herbed Goat Cheese on a platter then scatter roasted smashed potatoes on top of spread. Then sprinkle red onions, Italian parsley, and flakey sea salt over potatoes.


Enjoy!


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