Smashed New Potatoes

Recipes abound on the internet for smashed potatoes; most begin by boiling the potatoes for about 20 minutes. For just two, I simply pierced the potatoes (cutting larger ones in half) and microwaved until tender. After smashing, drizzling with olive oil and garden herbs, the potatoes are roasted to create a crispy surface that adds another layer of flavor to garden-grown spuds. Below is a guide for preparing. . . 

Smashed New Potatoes

New potatoes, red or white

Olive oil

Salt and pepper

Chopped garden herbs such as chives, parsley, rosemary, garlic

1. Pierced the potatoes (cutting larger ones in half) and microwave until tender. 
2. Lightly brush a baking pan with olive oil. Place potatoes on pan leaving space around each.
3. Smash each potato and then drizzle with olive oil; season with salt and pepper, then sprinkle with garden herbs.
4. Place potatoes in a preheated 425° oven and roast until skin in crispy but insides are still fluffy — about 12 to 18 minutes depending on size.

Other additions: Parmesan or other cheeses added to the potatoes roast/bake