Here’s a simple trimming tip. Simply place parsley or other herbs in a small glass container and snip sprigs with kitchen shears until minced.
While scanning a local newspaper, I found a recipe with this intriguing title. Just as advertised, these potatoes are crispy, herbed and smashed.
—ALTHEA DYE HOWARD, OH
PREP: 25 MIN. • BAKE: 20 MIN. • MAKES: 4 SERVINGS
12 small red potatoes (about 1 1/2 pounds)
3 tablespoons olive oil
1/4 cup butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh chives
1 tablespoon minced fresh parsley
1. Preheat the oven to 450°. Place the potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain.
2. Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange the potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush the potatoes with butter; sprinkle with salt and pepper.
3. Roast 20-25 minutes or until golden brown. Sprinkle with chives and parsley.