Baked Smashed Potatoes

Mashed and Baked Potatoes are our favorite but here is a recipe we offered last thanksgiving that is a mixture of both that proved to be a new tradition.

Here's what I use:

12 whole new potatoes

3 tablespoon olive oil

kosher salt to taste

black pepper to taste

Italian Seasoning

Here's what I do:

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and Italian seasoning (or fresh chopped rosemary or chives or thyme or whatever herb you have available.) Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes.