Ingredients
Scale
- 12 small, round potatoes such as red, or Yukon golds
- 3 tablespoons olive oil
- Kosher salt or any flavored salt, to taste
- Black pepper, to taste
- Herbs of your choice, dried or fresh: rosemary or Herbs de Provence works especially well
- Grated parmesan cheese, optional
Instructions
- Bring a pot of salted water to a boil. Add as many potatoes as you want to make and cook them until they are fork-tender.
- While they’re cooking, preheat the oven to 425°.
- Line a sheet pan with foil or parchment paper and drizzle with olive oil.
- Place the potatoes on the sheet pan and use a potato masher to gently press down on each potato until it slightly mashes. Take any potato that’s stuck to the masher and push it onto the potato. Then rotate the potato 90 degrees and mash again. If you don’t have a potato masher, you can also use a knife to cut slits crossways along the top side of the potato, and then using both hands, squeeze the potato inward until it “blossoms.”
- Drizzle the tops of the semi-mashed potatoes with olive oil.
- Sprinkle with salt, pepper, and rosemary or other herbs. Top with grated parmesan, if using.
- Bake for about 25 minutes until golden brown.
Notes
I am a sucker for flavored salts. Garlic salt, Black Garlic Salt, Browned Butter Salt. There are plenty of flavored salts and salt blends out there. Feel free to experiment. These potatoes are a great place to use them!
Recommended tools and equipment: Potato masher, 6″ chef knife.
- Prep Time: 5
- Cook Time: 50