Garlic & Herby Smashed Potatoes

I have never met a roasted potato I didn't love. I am much more team roasted potato over mashed potato due to the simple fact that the later just has no texture to me. I am all here for the crunchy, crispy and olive oily bits that come with a golden roasted potato. All hail the roasted potato.

Serves 4

Ingredients

1 1/2 lbs Petite sized potatoes (any variety)

1 tsp Diamond Crystal Kosher salt

1 tsp Ground dried oregano

1/2 tsp Garlic powder

1/2 tsp Cracked black pepper

6 T Olive oil, add more if needed

2-3 garlic cloves, grated

Juice of 1/2 a lemon

1/4 c Fresh dill, roughly chopped

2 T Fresh oregano leaves, roughly chopped

Flaky sea salt, to finish

Directions

Preheat oven to 425F.

In a medium sized bowl, add potatoes and cover with plastic wrap. Microwave on high until they can be easily pierced with a fork, 6-9 minutes. Once par-cooked, remove plastic wrap and set aside until coolish to handle.

While potatoes cool, combine salt, oregano, garlic powder and pepper in a small bowl.

On a rimmed baking shoot add 3 T olive oil. Add potatoes. Using a flat bottomed glass or measuring cup, gently smash down potatoes. Season with salt and spice mixture liberally and toss to coat. Add to preheated oven and cook for 25 minutes. Remove from oven and add 3 T olive oil and grated and mix to combine. Add back to oven for 20 more minutes or until deeply golden brown and crispy. Once out of oven, immediately juice with half of a lemon and sprinkle with herbs. Finish with flaky salt and mix to combine. Serve immediately or a room temperature.