Crispy Smashed Potatoes

This easy and flavorful vegan-friendly side dish is a perfect accompaniment to your favorite savory main course. Try this week; your taste buds will thank you!

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: ~45-50 minutes

Ingredients:

• 1lb. baby / petite potatoes

• 1 Tbsp. canola oil

• 1 tsp. fresh Rosemary, finely chopped

• 1 tsp. fresh parsley, finely chopped

• 2 ½ tsp. salt, divided

• 1 tsp. pepper

• ½ tsp. garlic powder

• Cooking spray, such as canola or olive oil spray

Directions:

• Clean potatoes and place in pot filled with cold water and add 1 tsp. salt. There should be enough water to cover the potatoes by at least 1 – 2 inches.

• Bring pot to a boil. Parboil on medium-high heat for about 8 – 10 minutes. Potatoes should be fork tender but still firm.

• Drain and set aside. Let cool for about 5 or so minutes.

• Preheat the oven to 425°.

• Spray roasting pan or cookie sheet with oil spray.

• Place potatoes on roasting pan or cookie sheet and grab a small cup to gently smash potatoes. Potatoes should remain intact.

• Drizzle potatoes with olive oil. Add add salt, pepper, garlic powder, and herbs to potatoes. Rub herbs and oil gently over potatoes.

• Put potatoes in oven and bake for 20 – 25 minutes. Remove from oven and sprinkle with a bit of kosher salt or fleur de sel.

• Let sit for about a minute or two, then serve and enjoy!