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♬ original sound - Rachael Ray. Ingredients: 1 lb. whole skin-on baby or fingerling potatoes 3 to 4 Tbs. extra virgin olive oil ½ lemon Salt and peper


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As potatoes are roasting, heat small skillet over medium heat. Place lemon half flesh side down on skillet and cook 8 to 10 minutes. Once lemon is caramelized, remove from skillet and set aside to.


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Smash the potatoes: Take the bottom of a measuring cup or water glass and gently (but firmly) press down on the cooked potatoes to smash them. Bake the potatoes: Give the smashed spuds a generous guzzle of EVOO and sprinkle of salt and pepper. Bake on a parchment lined baking sheet at 450°F until they're super crispy.


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Preheat oven to 400 degrees. Place the potatoes on a large baking sheet and gently smash them. Mix together the melted butter, dried thyme, dried basil, dried oregano, and dried parsley together in a small bowl. Glaze the potatoes with the mixture with a pastry/basting brush. Season with salt and pepper.

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