These smashed potatoes are by far one of the easiest potato recipes to make, and they are also now my family’s favorite. This recipe inspired by mom’s dish. They are similar to potato skins – but much less work. You start by boiling them in the water, which softens them up nicely. Smash slightly and top them with some olive oil, parmesan cheese and fresh herbs, then they get in the oven to get golden brown and crispy. Super easy to make and tasty! 

Serves 4-5
10-12 whole baby Yukon Gold potatoes (or red new potatoes)
Salt and black pepper to taste
Extra virgin olive oil
1/2 cup Shredded Parmesan Cheese, to taste
Fresh dill (or Other Herbs of Choice) To Taste
Boil potatoes in salted water until tender; drain.
Line a baking sheet with foil (easier to clean), and while potatoes are hot place them onto foil leaving some space between them.

With a potato masher, gently smash each potato until it’s slightly mashes;

drizzle tops of each crushed potato generously with olive oil, sprinkle on salt and pepper.
Broil potatoes in the oven until they are golden brown. Sprinkle with cheese and fresh dill (or your favorite fresh herb). 

Serve immediately.