Smashed Roasted Potatoes
Add some color to your July 4th spread with these incredibly delicious and fun tricolor roasted smashed potatoes!! I love the red-white-purple feel with the roasted white fingerlings, red russet and purple baby potatoes - Super tasty and you can season them as much or as little as you want. Serve alongside grilled chicken, fish, a green salad and juicy watermelon to top it off! YUM...I'm already drooling.
INGREDIENTS:
1 3lb bag of tri-color potatoes OR {1 lb red-skinned potatoes, 1 lb fingerling potatoes &1 lb baby purple potatoes}
Extra virgin olive oil
sea salt
black pepper
Optional to use thyme or rosemary to season
DIRECTIONS:
WASH & COOK. Wash potatoes well and add to a large pot of boiling water. Cook for about 10 minutes or until the potatoes are fork-tender (you can pierce them easily with a fork). Once fork tender, remove from heat and drain out the water.
SETUP YOUR BAKING SHEET. Line a baking sheet with tinfoil and drizzle with olive oil to prevent the potatoes from sticking.
SMASH POTATOES. Take each potatoes and using a large fork, press down with the back side of the fork so that it is easily pressed into a "smashed potato shape".
SEASON. Once all potatoes are pressed down, drizzle lightly with olive oil (about 2 Tbsp) and season with salt and pepper. If you wanted to sprinkle some dried/fresh thyme or rosemary this would be the perfect chance to add some extra variety.
COOK. Pop your baking sheets in the oven at 400F for 20-25 minutes. Remove once the potatoes are CRISPY and sizzling. Remove and serve hot! **Checkout my Video for a quick clip on what this looks like**