Crispy Smashed Potatoes

Crispy around the edges, tender in the center and packed with flavor, these smashed potatoes are an easy side dish that goes with almost anything. Extra Virgin Olive Oil helps the potatoes develop their irresistible golden crust, while Parmesan, black pepper and fresh rosemary add a savory finish.

Use a robust Extra Virgin Olive Oil or change the flavor with one of your favorite infused oils. Garlic, Tuscan Herb or Rosemary Olive Oil would all be delicious choices.

Ingredients

• 12 small new potatoes or other small, round potatoes
• 3 tablespoons The Anointed Olive Ultra Premium Extra Virgin Olive Oil, divided
• Grated Parmesan cheese, to taste
• Coarse salt, to taste
• Freshly ground black pepper, to taste
• Chopped fresh rosemary or another herb of your choice, to taste

Instructions

1. Preheat the oven to 450°F.
2. Bring a large pot of generously salted water to a boil. Add the potatoes and cook until they are easily pierced with a fork.
3. Drizzle approximately half of the olive oil over a large rimmed baking sheet.
4. Transfer the cooked potatoes to the prepared baking sheet, leaving plenty of room between them.
5. Using a potato masher or the bottom of a sturdy glass, gently press down on each potato until it begins to flatten. Rotate the masher 90 degrees and press again to create plenty of craggy edges.
6. Drizzle the remaining olive oil generously over the smashed potatoes.
7. Sprinkle with coarse salt, black pepper, grated Parmesan and chopped rosemary.
8. Bake for 20–25 minutes, or until the potatoes are deeply golden and crisp around the edges.
9. Serve hot with an additional light drizzle of olive oil, if desired.

Yield: Approximately 4 servings

Choose Your Olive Oil

A robust Extra Virgin Olive Oil gives these potatoes a classic, peppery finish. For an easy flavor variation, try Garlic, Tuscan Herb or Rosemary Olive Oil. Because the potatoes have plenty of crispy edges and crevices, they hold onto the olive oil and seasonings beautifully.