Herb Smashed Potatoes

Inspired by: The Pioneer Woman Cooks
Author Amee


  • 12 small whole new potatoes Yukon Golds are great here, too
  • 3-4 tbsp olive oil
  • kosher salt to taste
  • fresh cracked pepper to taste
  • dried or fresh rosemary to taste
  • fresh or dried chives to taste
  • melted butter optional


  • Preheat oven to 450 degrees
  • Bring a pot of salted water to a full boil
  • Add potatoes and cook them 15-20 minutes, until fork tender (time will depend on the size of your taters)
  • Drain and rinse briefly with cold water
  • Pat dry and set aside
  • Drizzle a cookie sheet with olive oil and place potatoes on top, leaving room in between
  • Press down on each potato with a potato masher in each direction, until the potato is flattened slightly
  • Brush each potato generously with olive oil and sprinkle herbs, salt and pepper on top
  • Bake for 20-25 minutes until golden brown
  • Drizzle with melted butter and serve