Crispy Smashed Potatoes with Salted Herbs from Bas-Saint-Laurent
An original recipe from Stéphanie Ross
Photo credit: Nathalie Charron
The perfect side dish for your summer meals! Crispy and golden on the outside, soft and tender on the inside, these smashed potatoes with Salted Herbs are sure to impress. A simple recipe the whole family will love.
Preparation
20 min
Cooking
50 min
Ingredients
Baby potatoes
- 680 g baby potatoes
- 1 pinch Dehydrated Salted Herbs from Bas-Saint-Laurent
- 5 tsp extra virgin olive oil (or virgin camelina oil)
- 1 tsp Dehydrated Salted Herbs from Bas-Saint-Laurent
- Freshly ground pepper, to taste
Butter Mixture
- 6 tsp softened butter
- 4 tsp grated Parmesan cheese
- 1 small handful fresh flat-leaf parsley, finely chopped
Preparation
- Place the potatoes in a saucepan, cover with water, add a pinch of Salted Herbs and bring to a boil. Cook for about 15 minutes, or until fork-tender. Drain and set aside.
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with a silicone baking mat and arrange the potatoes on top. Using the bottom of a glass, gently press each potato to flatten slightly without breaking them apart. Set aside.
- In a small bowl, combine the butter, Parmesan and parsley. Set aside. Set aside.
- In another small bowl, combine the olive oil, 1 teaspoon of Salted Herbs and black pepper.
- Using a pastry brush, coat each potato with the oil mixture.
- Top the centre of each potato with a small amount of the butter mixture prepared earlier. Bake for 30 to 35 minutes, or until the potatoes are golden brown and crispy.
- Serve garnished with parsley or chives and enjoy with the Fresh Lime and Salted Herbs Sauce.
- Suggestion And Tips
- This recipe can also be prepared in an air fryer at 400°F (200°C) for 15 to 20 minutes, or until the potatoes are golden brown and perfectly crispy.
