Smashed Oven Roasted Red Potatoes

Deliciously crisp edges encasing creamy flavorful potatoes.

Smashed Oven Roasted Red Potatoes

To a large pot, add:

1 qt water

Bring to a boil over high heat, add:

1 tsp salt

~1 lb red potatoes, cut in half

Cover and reduce heat to medium-low, cook potatoes for 15-20 minutes until fork tender. Drain.

• Begin preheating oven to 425F.

To a baking sheet, add:

2 Tbsp oil

Cooked potatoes

Use a potato masher (or the bottom of a cup) to press down on each potato, smashing it to ~3/4” thick. Drizzle with:

2 Tbsp butter, melted

Sprinkle with:

Garlic salt

Roast for 15-20 minutes, until golden. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Add any combination of herbs and spices to change up the flavor, some recommendations:

  • Salt, pepper & parsley

  • Parmesan, paprika & garlic salt

  • Salt, crushed rosemary & thyme

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Window to B’s kitchen . . .