Roasted Smashed Potatoes

This dish is so versatile, it is a staple in my house. I always switch it up a little bit, and it never disappoints. Once you get to the smashed part of this recipe, you have so many options. You can finish in the oven, on the grill, or even fry up in a hot pan. You can also experiment with the seasonings. You can season before you grill or after. You can use a herb seasoning, garlic seasoning, BBQ seasoning… I think you get the point.

Best part, the little mini potatoes, come ready to rock and smash directly from the packaging. Grab these little gems because these potatoes are worth gossiping about over and over again!

Roasted Smashed Potatoes

Yield: 4-6 servings

INGREDIENTS:
1 pkg mini yellow potatoes
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp fresh herb mixture, chopped
1 tsp grainy mustard
Salt/pepper, to taste

DIRECTIONS:
1. In a large pot, boil the potatoes until they are fork tender. Drain.
2. While the potatoes are still warm, take them out one by one and lightly smash them with a fork, potato smasher or mallet. Set aside.
3. Season the smashed potatoes with a little olive oil, salt and pepper. Place on a baking sheet, in one layer.
4. Roast in a 375 degree oven for 30-40 minutes, flipping once, or until the potatoes are crispy on both sides.
5. Meanwhile, in a small bowl, whisk together oil, lemon juice, herbs, mustard, salt and pepper. Before serving drizzle the dressing over the potatoes until they are all coated. Enjoy!