Crispy Smashed Potatoes with Lime-Infused Oil

Name: Crispy Smashed Potatoes with Lime-Infused Oil
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 1 cup good-quality olive oil; 1 cup packed fresh parsley, oregano and rosemary leaves; Juice of 1 lime; 2 pounds petite potatoes; Kosher salt and freshly ground black pepper; Lime wedges and fresh herbs for garnish, optional

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Level: Easy

Total: 1 hr 10 min
Active: 25 min

Yield: 4 servings

The great thing about these potatoes is that every inch of them is crispy. The infused lime herb oil is my secret weapon for delivering the ultimate tangy, citrusy flavor.

Level: Easy

Total: 1 hr 10 min
Active: 25 min

Yield: 4 servings

Ingredients

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1 cup good-quality olive oil

1 cup packed fresh parsley, oregano and rosemary leaves

Juice of 1 lime

2 pounds petite potatoes

Kosher salt and freshly ground black pepper

Lime wedges and fresh herbs for garnish, optional

Directions

Combine the olive oil and herbs in a food processor and process until the herbs are minced. Let stand 10 minutes. Strain through a fine-mesh strainer into a bowl. (If the oil still has fine bits of herbs, strain again through a coffee filter.) Whisk in the lime juice. Set aside until ready to use.
Preheat the oven to 450 degrees F.
Place the potatoes in a saucepan with salted water to cover. Bring to a boil and cook until a knife can easily pierce into the center, 12 to 15 minutes. Drain, then place on a parchment paper-lined baking sheet. Use the bottom of a glass to smash the potatoes. Drizzle with the infused oil and sprinkle with salt and pepper. Bake until crispy, 25 to 30 minutes.
Sprinkle with more salt before serving and garnish with lime wedges and more herbs, if desired.