Smashed Potatoes with Herbs
- 1 pound small potatoes, red, purple, or fingerlings work well
- 1/4 cup olive oil
- 1/2 cup flat leaf parsley, roughly chopped 4 scallions, thinly sliced
- 1/4 cup fresh mint, roughly chopped
- 1/2 tsp chili flakes
- 2/3 cup olive oil
- 2 tbl red wine vinegar salt and pepper
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In a large pot cover the the potatoes with water, make sure they’re covered by at least 2 inches of water. Season generously with salt.
Bring to a low boil and cook until a fork can easily pierce the potatoes and does not stick. Potatoes should hold their shape and not be falling apart.
Meanwhile preheat the oven to 425.
Remove the pot from the heat and drain the potatoes. Place the dry potatoes spread out on a parchment lined baking sheet. For larger potatoes break them in a half.
Smash each potato with the bottom of a heavy mug until flattened but still held in one piece. Coat with the 1/2 cup olive oil, sprinkle with salt and bake at 425 for 20-30 minutes, flipping potatoes once half way through.
For the sauce, combine the parsley, scallions, and mint in a medium sized bowl, cover with the olive oil. Season with salt and pepper and chili flakes. Add the vinegar right before serving.
Top potatoes with green sauce to serve and a generous grind of black pepper. Try with yogurt and lemon juice for extra flavor!