Crispy Smashed Potatoes

Recipe View 5 mins Gather all ingredients to ensure a smooth cooking process. (5 minutes)

Recipe View 25 mins Place the potatoes in a medium saucepan and cover them with cold water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are tender but still hold their shape when pierced with a fork, approximately 15-20 minutes. Drain the potatoes thoroughly in a colander. (25 minutes)

Recipe View 10 mins Transfer the drained potatoes to a baking sheet lined with a clean kitchen towel. Allow them to cool and dry slightly, about 10 minutes, to promote crispiness. (10 minutes)

Recipe View 5 mins While the potatoes are cooling, prepare the flavorful oil mixture. In a small bowl, whisk together the olive oil, balsamic vinegar, softened butter, minced garlic, rosemary, sage, thyme, savory, salt, and pepper until well combined. (5 minutes)

Recipe View 5 mins Preheat your oven to 450 degrees F (230 degrees C). Line a large baking sheet with parchment paper to prevent sticking and aid in easy cleanup. (5 minutes)

Recipe View 10 mins Arrange the cooled potatoes in a single layer on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently press down on each potato to flatten it slightly. Aim for a smashed, but not completely flattened, shape. (10 minutes)

Recipe View 5 mins Spoon the prepared oil-herb mixture evenly over the smashed potatoes, ensuring each potato is generously coated. (5 minutes)

Recipe View 25 mins Bake in the preheated oven until the potatoes are golden brown and irresistibly crispy, about 20-25 minutes. Keep a close eye on them during the last few minutes of baking to prevent burning. (25 minutes)

Recipe View 5 mins Remove from the oven and let cool slightly before serving. Garnish with fresh herbs, such as chopped parsley or rosemary, if desired. (5 minutes)

Recipe View 5 mins Serve immediately and savor the crispy, flavorful goodness! Enjoy! (5 minutes)