Twice-Cooked Herbed Potatoes

Looking for something different to do with your starchy friends?  There are a million ways to boil, roast, mash and fry them, but they can also get boring.  By cooking these twice you get the best of the creaminess along with a crispier outside all wrapped in the aroma of fresh herbs.  They couldn’t be easier, but you’ll impress with this twist on the plain ol’ spud.




  • 24 Small Yukon Gold Potatoes, Washed
  • 3-4 Tbs Extra Virgin Olive Oil
  • 1 1/2 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Fresh Thyme, Chopped
  • 1 Tsp Fresh Parsley, Chopped
  • 1 Tsp Fresh Rosemary, Chopped


  • Place washed potatoes in a large pot and cover with water.
  • Place on stove over medium-high heat and bring to a boil.  Cook for 20 minutes or until fork tender.
  • Remove from heat and drain potatoes in a colander.
  • Place potatoes on a large baking sheet and smash each one with a fork until about half of its original thickness.  Surface should be uneven – this helps to hold all the goodies!
  • Drizzle smashed potatoes with olive oil.  Sprinkle evenly with salt, pepper and herbs.
  • Bake in a 450 degree oven for 20 minutes or until tops are golden brown and slightly crispy.  Serve immediately!

Want to amp up the flavor?  Try using truffle salt for an earthy addition you’ll love.  Again, there’s no rocket science here, but I think these are a welcome diversion from the norm.  They’re great hot out of the oven, but can also be eaten as a cold appetizer with dijon mayo (1 Tbs dijon mustard to 1/2 Cup mayo) or garlic aioli dipping sauce.  Either way, get them in your mouth and fast – they won’t last long!


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