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Instructions. Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil. Cook for 15-20 minutes or until a knife slips out easily when testing. Drain away water and let cool slightly. Preheat Oven to 450°. In a small bowl mix parsley, garlic and olive oil. Set aside.
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Preheat oven to 400 degrees. Place the potatoes on a large baking sheet and gently smash them. Mix together the melted butter, dried thyme, dried basil, dried oregano, and dried parsley together in a small bowl. Glaze the potatoes with the mixture with a pastry/basting brush. Season with salt and pepper.
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Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F). Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well. Lightly spray a large baking sheet or tray with cooking oil spray.
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Smash the potatoes: Take the bottom of a measuring cup or water glass and gently (but firmly) press down on the cooked potatoes to smash them. Bake the potatoes: Give the smashed spuds a generous guzzle of EVOO and sprinkle of salt and pepper. Bake on a parchment lined baking sheet at 450°F until they're super crispy.
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♬ original sound - Rachael Ray. Ingredients: 1 lb. whole skin-on baby or fingerling potatoes 3 to 4 Tbs. extra virgin olive oil ½ lemon Salt and peper
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As potatoes are roasting, heat small skillet over medium heat. Place lemon half flesh side down on skillet and cook 8 to 10 minutes. Once lemon is caramelized, remove from skillet and set aside to.