Low Sodium Crispy Smashed Potatoes with Herbs

Total time1 hr 5 min

Prep time10 min

Cook time50 min

Low Sodium Crispy Smashed Potatoes with Herbs

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Ingredients

4 servings

2 lbs baby potatoes (about 1½-inch diameter)
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
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1 tbsp kosher salt, plus more for the boiling water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil, divided
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped

Instructions

1
Place the baby potatoes in a large pot and cover with cold water by 2 inches. Add a generous pinch of kosher salt and bring to a boil over high heat. Cook until the potatoes are completely tender and a paring knife slides in with no resistance, about 20–25 minutes. Drain and let them sit in the colander for 5 minutes to steam dry.
2
Preheat the oven to 450°F (230°C). Pour 2 tablespoons of the olive oil onto a large rimmed baking sheet and tilt to coat the surface evenly. Arrange the drained potatoes on the sheet, spacing them at least 2 inches apart.

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