Smashed Potatoes

I found this recipe while perusing Pinterest boards. It looked amazing and they turned out very tasty.

Smashed Potatoes and Quinoa Stuffed Peppers

 Smashed Potatoes
                                                                        
Pioneer Woman

New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. 

Begin by bringing a pot of salted water to a boil.

Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. 

Next, generously drizzle olive oil on a sheet pan.

This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here.

When the potatoes are tender, place them on the cookie sheet. Giving them plenty of room to spread out

Next, grab your potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.- I had a difficult time squishing some of my potatoes because they just wanted to break apart instead of nicely squishing. It'll all worked out in the end anyway.

Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work.

Next, brush the tops rather generously with olive oil.

Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty.

Be generous with fresh ground black pepper. Add your herb of choice.

Bake at 450* for 20-25 minutes until golden and crispy.