It is very difficult to refuse to crispy potatoes on the outside and soft on the inside. This is an addition that you simply can never get tired of.
8 medium potatoes, skin on
3 teaspoon Jida’s Wild Green Blend
1.5 tablespoon kosher salt
8 tablespoon extra-virgin olive oil
Preheat your oven to 250⁰C / 480⁰F. Rinse the potatoes well without damaging their peel and transfer to a wide, deep pot. Add water to cover and a heaping tablespoon of sea salt. Bring to boil, reduce the heat and simmer for 10-15 mins, until the potatoes are softened enough so that the fork teeth will stick to them easily but not without resistance. The potatoes should be completely cooked but not crumbled.
Take a boiled potato that has cooled down a bit, place it on the baking tray. smash it with the help of bottom of a jar or a bottle of beer lying on its side. The squash should flatten the potato to about a third of its original height, so that it is not too thin but the squash is noticeable
In a small bowl, mix together Jida’s Wild Green Blend,8 tablespoon extra-virgin olive oil, and ½ tablespoon kosher salt
Pour the mix generously over the potatoes and until well coated
Transfer to the oven for about 20-30 minutes, until the Smashed potatoes are browned and crispy.
Baking time will vary based on the size of the potatoes. For extra crispy potato tops, oven grill in the last 5 minutes