Crispy Italian Herb Smashed Potatoes
Serves: 3–4 as a side
Time: ~40 minutes
Ingredients
- 1.5 lb baby potatoes — Yukon Golds are perfect
- 1 Petrichor Organics Italian Herb POD
- 2–3 tbsp butter or olive oil
- 1–1½ tsp salt for topping
- 1–2 tbsp fresh grated Parmesan — optional but highly recommended
- Fresh parsley — optional garnish
- Lemon — optional garnish
Directions
1. Boil the potatoes
Put the baby potatoes in a pot of salted water. Bring to a boil and cook for 15–20 minutes, until they're completely fork-tender.
Drain them and let them steam dry for 5 minutes. This helps them get crispy.
2. Smash them
Heat oven to 450°F.
Place the potatoes on a parchment-lined baking sheet. Using the bottom of a glass or measuring cup, firmly smash each potato until it's about ½-inch thick.
Don't worry if the edges crack apart — those crispy edges are the best part.
3. Season
Drizzle the potatoes with your butter/olive oil.
Sprinkle your Italian Herb POD evenly over the potatoes, making sure you get seasoning into the cracks and edges.
Add a little extra salt if needed.
4. CRISP
Bake at 450°F for 20–25 minutes, until the bottoms are deeply golden.
For extra crispy potatoes, switch to broil for 2–3 minutes at the end. Watch them closely.
5. Finish
Take them out and immediately add:
- Fresh Parmesan
- A tiny drizzle of butter/olive oil
- Fresh parsley
- Small squeeze of lemon, if you want some brightness
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