Crispy Smashed Potatoes

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 1 hour

Zutaten

1 ½ pounds small yellow-fleshed potatoes

¼ cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon butter at room temperature

3 cloves garlic, minced

1 teaspoon dried rosemary

½ teaspoon dried sage

½ teaspoon ground thyme

½ teaspoon dried savory

½ teaspoon sea salt

½ teaspoon ground black pepper

Anweisungen

Gather all ingredients.

Place potatoes in a saucepan; fill with enough water to cover potatoes. Bring to a boil; reduce heat to medium-low and cook potatoes until tender but not mushy, about 15 to 20 minutes. Drain potatoes in a colander; transfer to a baking sheet lined with a clean dish towel and allow to cool and dry out a little, about 10 minutes.

While potatoes are cooling, mix olive oil, balsamic vinegar, butter, garlic, rosemary, sage, thyme, savory, salt, and pepper in a bowl until well combined.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Place cooled potatoes in a single layer on the prepared baking sheet. Use a potato masher or the heel of your hand to lightly press down on potatoes to crush them.

Spoon the oil-herb mixture over each smashed potato.

Bake potatoes in the preheated oven until crispy, about 25 minutes. Let cool slightly before serving.

Enjoy!

Nährwertangaben

• Kalorien: 274 kcal
• Gesamtfett: 15 g
• Gesättigtes Fett: 3 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 3 mg
• Natrium: 240 mg
• Gesamtkohlenhydrate: 33 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 1 g
• Eiweiß: 4 g