• Choose 10-12 small to medium size baby potatoes.
• Boil in salted water until fork tender (depending on size) ~15-20 minutes.
• While potatoes are boiling, preheat the oven to 425º F with rack in middle position. Brush a baking sheet with oil.
• Strain the water, leaving the potatoes in colander to air dry.
• Transfer potatoes to the prepared baking sheet. Leave room between the potatoes so they do not touch when crushed.

Smashing the Potatoes

• Brush oil on the bottom of a glass, potato masher or even a fork. Apply medium pressure to smash the potatoes (about half way through thickness).
• The goal is to create some edges and texture on the top that will get crispy when baked at high heat while leaving a creamy center. *The more rough edges on the surface of the potato, the crispier they will become.
• Drizzle or brush with infused oil-butter, sprinkle with spices and salt.
• If the potatoes fall apart a bit while being squished, just push them together.
• Bake until crispy and golden - about 20 minutes or longer to personal preference.

Sage-Onion-Garlic Spice Blend Recipe

• 5 Minute DIY sage-onion spice blend recipe or store-bought.

Garlic and Thyme Infused Oil

• Place oil and butter in a small saucepan over medium-low heat. Add garlic and herbs. Let simmer while the potatoes are cooking.
• Strain before using.
• Store any extra infused oil in a small jar in the pantry to use in stir fries, soups, stews or to drizzle over sheet pan veggies, etc.

To Serve

• Remove crispy potatoes from oven, add a dollop of sour cream or sauce, sprinkle with fresh herbs, and devour immediately.