Recipe courtesy of foodforayear.com
1.5 pounds small red potatoes (about the size of a ping pong ball)
5 green onions, chopped
1/2 c Italian parsley, chopped
1/2 c Two Rivers Olive Oil
2 tsp. sea salt, (something coarse is great for this)
1/2 tsp. black pepper
Cover the potatoes with water and boil until just barely fork tender (meaning a fork can pierce a potato and release fairly smoothly).
While the potatoes are boiling, you’ll need to do 2 things –
First, preheat the oven to 400° and line a rimmed baking sheet with parchment paper.
Second, combine onions, parsley, sea salt, black pepper and olive oil in a small mixing bowl. Using a muddler, crush the mixture together (a mortar and pestle will work great too). This will help to distribute the salt and pepper. But more importantly, the act of muddling releases those beautiful, bright and fresh essential oils locked deep inside the herbs and onions.
Once the potatoes are finished boiling, pour the muddled parsley, onions and olive oil over the drained, HOT potatoes.
Then pour the potatoes and oil out onto the parchment lined baking sheet and gently smash each potato using the flat bottom of a glass.
Bake at 400° to 10 minutes. Then bump the oven up to HIGH broil for 2 minutes (keeping a close eye). This will crisp the skins in the most delicious way!
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