Tender, crispy, herby, and garlicky! These potatoes are absolutely heavenly as a Thanksgiving or holiday side!
Author:Alexa [fooduzzi.com]
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Yield:3-4 servings
Category:Side
Method:Bake
Cuisine:American
Diet:Vegan
Ingredients
2 lbs. small multi-colored potatoes
3 Tbsp. olive oil, plus more for the baking sheet
1 heaping Tbsp. minced hardy herbs (I used thyme and rosemary)
1/4 tsp. garlic powder
salt + pepper
For topping: fresh parsley and rosemary and Vegan Parmesan
Instructions
Preheat your oven to 450 degrees F. Spread a thin layer of olive oil on a baking sheet. Set aside.
Add your potatoes to a medium-large pot. Cover with cool tap water, and bring to a boil over medium-high heat. Once boiling, reduce to medium and cook for 10-12 minutes, or until fork-tender. Drain, and allow to cool for 5 minutes.
Place your potatoes on the prepared baking sheet, and smash with a fork or potato masher. Your goal is to carefully smash them so that each potato stays in one smashed piece (a few of mine broke into multiple pieces, which is totally a-okay, just a bit more difficult to serve).
Combine your olive oil, herbs, and garlic powder. Drizzle over your potatoes, and use your hands to rub it over the potatoes. Season with salt and pepper, and bake for 30 minutes or until golden and crispy.
Drizzle with a bit more olive oil. Sprinkle with fresh herbs (I used some fresh rosemary and parsley) and <a href=”https://www.fooduzzi.com/2017/10/vegan-parmesan-cheese/”>Vegan Parmesan</a> if desired!