Smashed Potatoes

These potatoes are crispy like French fries, and are loaded with flavor from garlic, thyme and rosemary. Using an anti-inflammatory oil like olive oil makes these potatoes much more nutritious than the typical French fry.

1 pound marbled potatoes

2-3 garlic cloves, finely chopped

1-2 tablespoons thyme and rosemary, chopped

1/2 cup olive oil

1. Preheat oven to 400˚F.

2. Place potatoes in a stockpot and bring a to a boil. Cook until tender. Drain and allow too cool.

3. Once cooled smash on a sheet tray using a small saucepan or sauté pan. You want to smash them so they are all about 1/2 inch thick and will cook evenly.

4. Combine garlic, herbs and olive oil. Gently toss potatoes in the mixture on the sheet pan without breaking them up.

5. Roast for 25-30 minutes until the broken edges are crispy and garlic is lightly browned, but not burned.