• Cooking Time: 25-35 minutes roasting
• Servings: 4-6
• Preparation Time: 5 minutes
• 6-8 small Yukon Gold Potatoes, cut in half or if using larger potatoes cut in quarters.
• 2 T. olive oil
• 2 T. garlic, minced (optional)
• freshly ground salt and freshly ground pepper to taste

1. Preheat your baking pan in the oven to 425F. Meanwhile, put the olive oil in a large bowl and mix with garlic, if using. Add potatoes, salt, and pepper. Mix well. When oven has reached 425 F, pour potatoes onto baking pan and spread them out in a single layer. Roast for 20 minutes, then take them out, and using a potato masher, squash them. At this point if you would like to sprinkle them with some herbs (a little basil or thyme) or a little parmesan, feel free to do so. Then finish roasting them until tender and crispy around the edges.

Our family loves roasted potatoes, and this recipe is just a little different twist on an old favorite.