Smashed Potatoes (adapted from The Pioneer Woman)
12 whole new potatoes (red or yukon gold preferred)
3 T. The Tasteful Olive Dill infused extra virgin olive oil (plus more for drizzling the sheet pan)
Pink Himalayan sea salt, to taste (available at The Tasteful Olive)
Black pepper, to taste
Fresh dill, minced (for garnish)
Preheat the oven to 450. Bring a pot of salted water to a boil. Add the potatoes to the pot and boil until they are fork tender. Drain. Drizzle the sheet pan with olive oil. Place the drained potatoes on the pan, leaving space between them.
With a juice glass, gently press down on the potato until it slightly mashes (about 1/2" thickness is what you're looking for.) Drizzle the tops of the potatoes with the 3 T. dill olive oil then season with salt and pepper. Bake 20-25 minutes until golden brown and crispy. Garnish with fresh dill and serve immediately.
Serves 6
