Ingredients

New potatoes (any small round potato)

Olive oil

Kosher salt

Black pepper

Herb (whatever fresh herb you like)

Preparation

Begin by bringing a pot of salted water to a boil.  Add in as many potatoes as you would wish to make and cook them until they’re fork-tender.  Next, generously drizzle olive oil on a sheet pan.  This keeps the potatoes from sticking so don’t be shy.  When the potatoes are tender, place them on the cookie sheet with room to spread out.  Next, take a potato smasher and gently press down on each potato until they slightly mash.  Then, rotate the masher 90 degrees and press down on the potato again.  You want the potato to resemble a cookie.  Repeat until all potatoes are flattened.  Generously brush the tops of each potato with olive oil.  Next, sprinkle kosher salt over each potato.  Remember, potatoes need salt.  Don’t skimp.  Then sprinkle each with black pepper, I use freshly ground black pepper.  Next, take whatever finely chopped herb you’re using (chives, thyme, rosemary, etc.) and sprinkle over the tops.  That’s it.  Now, through them on the top rack in a very hot oven (450 degrees) for 20-25 minutes or until they’re golden, crispy and sizzling.  Enjoy with whatever entree you like, or as my family has done, just eat the potatoes! They’re delish!!!

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