Low Iodine Crispy Smashed Potatoes with Herbs
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Learn more →Ingredients
4 servings
- 2 lbs baby potatoes (about 1½-inch diameter)
- 1 tbsp kosher salt, plus more for the boiling water
- 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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