Crispy on the outside and tender on the inside, this recipe is a kids’ favorite. Change up seasoning to any herbs you like, or even Ranch seasoning.
2 pounds (1 bag) Star Spangled Spuds, or other baby potatoes, thoroughly washed
Large pinch of salt
2 tablespoons olive oil
2 to 3 cloves garlic, minced
1 tablespoon chopped fresh herbs (rosemary, thyme, or chives)
Salt and pepper, to taste
Preheat oven to 450 degrees. Sort through potatoes, adding smaller ones directly into saucepan. Cut larger potatoes in half. Place potatoes and large pinch of salt in saucepan and cover with water. Bring to boil, then reduce heat to simmer 15-20 minutes until just fork tender. Drain potatoes.
Line 2 large, rimmed, baking sheets with parchment paper or aluminum foil for easy cleanup. Brush or drizzle olive oil on pan. Place potatoes in 3 rows lengthwise. Using bottom of drinking glass or potato masher, flatten each potato to about 1/2 inch thick. Brush or drizzle each potato with olive oil, sprinkle on garlic and herbs, then season with salt and pepper. Bake 20-25 minutes until golden brown. Rotate sheets half way through for even cooking. Serve immediately.
Source: Frieda’s Inc.