Ingredients

• Ingredients Scale 1x2x3x Potatoes 1 lb. baby potatoes (red, white, gold or purple) 3 tablespoons olive oil 1/2 teaspoon mineral salt Optional seasonings 1 teaspoon thyme or za’atar 1/2 teaspoon garlic powder 1/2 teaspoon onion powder To serve 2 scallions, thinly sliced 1/4 cup chopped parsley Tahini Sauce or Sriracha Cashew Sauce

Preparation

• Instructions Preheat oven to 450 degrees F. Line a baking sheet with silpat, parchment paper or lightly grease with oil. Prep potatoes: Add potatoes to the center of a baking sheet, drizzle with oil and toss to coat. Arrange potatoes spread out leaving a little room between potatoes.  Roast 1: Place in the oven on the center rack and bake for 25 minutes (if using larger potatoes cook 30 – 35 minutes). Smash: Carefully remove the sheet pan from the oven, using a flat bottom item (I used the bottom of a 1 cup measuring cup) or back of a big spatula, smash potatoes. Smash to about 1/2 inch, a little smaller if you can without them falling apart too much. Gently use a fork to help remove potatoes that may stick to your smasher of choice. It’s ok if they fall apart a little, they should crisp up and stick together once finished. Roast 2: Place potatoes back in the oven and continue to bake for an additional 20 – 25 minutes, until edges are deliciously golden and crispy looking. Bake longer if you prefer very crispy potatoes! Serve: Place potatoes on individual plates and drizzle with sauce and top with greens. Or serve however you like! Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 5 days. Reheat in the toaster oven or oven at 350 degrees until warmed through.