Recipe Index

Ingredients

• 1 ½ pounds red potatoes
• ¼ cup olive oil
• 3 garlic cloves (mashed)
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 tablespoon fresh rosemary (remove from the stems and roughly chop)
• 1 tablespoon fresh thyme (remove from the stems and roughly chop)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 3 tablespoons fresh parsley (roughly chopped)
• ½ teaspoon salt

Method

1. Bring a large pot of water to a boil, add the red potatoes and boil for 15 to 16 minutes, until a fork slides out of one easily; add a minute or two if they are still firm.
2. While the potatoes boil, whisk the first 1/4 cup olive oil with the mashed garlic, garlic powder, smoked paprika, onion powder, rosemary, thyme, salt and black pepper to make the coating sauce.
3. Drain the potatoes, heat the oven to 450°F and rub a baking sheet all over with olive oil so the potatoes crisp against it.
4. Line the potatoes up on the sheet and press each one flat with the bottom of a glass or mug, to about 1/4 to 1/2 inch thick.
5. Brush the sauce evenly over every smashed potato and bake for 30 to 35 minutes, until the edges are deeply crisp.
6. Whisk the second 1/4 cup olive oil with the balsamic vinegar, parsley and remaining salt, drizzle it over the hot potatoes and serve them straight from the sheet pan.

Prep: 15 min · Cook: 25 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data