Crispy edges, fluffy centers and enough garlic-onion flavor to keep the potatoes from disappearing into the background. These smashed potatoes are built for weeknights, brunch spreads or the snack plate that somehow becomes dinner.
Ingredients
- 2 lb baby yellow or red potatoes
- 1 tbsp kosher salt, plus more to taste
- 2 tbsp olive oil
- 1 tbsp Zombie Breath
- 2 tbsp grated Parmesan, optional
- 1 tbsp chopped parsley or chives, optional
Directions
- Heat oven to 450°F. Line a sheet pan with parchment.
- Place potatoes in a pot, cover with cold water, add salt and bring to a boil. Cook until easily pierced with a fork, about 15 to 20 minutes. Drain well.
- Transfer potatoes to the sheet pan. Use the bottom of a glass or measuring cup to gently smash each potato to about 1/2 inch thick.
- Drizzle with olive oil and season evenly with Zombie Breath.
- Roast 25 to 30 minutes, until deeply golden and crisp around the edges.
- Finish with Parmesan and herbs if using. Serve hot.
Make it dinner: Pair with grilled chicken, steak, roasted vegetables or eggs.
Shop Zombie Breath or join What’s for Dinner? for more ways to put the jar to work.