Pan Roasted Potatoes with Fresh Herbs and Olive Oil
- 1 lb organic red skin potatoes, or rainbow fingerlings
- 4 tbsp California Olive Ranch olive oil
- copious amounts of fresh herbs
- 1 6 oz container of organic crème fraiche
Add potatoes to a heavily salted pot of water and bring to a boiling water, when potatoes have zero resistance to a fork inserted remove potatoes and add to a baking sheet lined with parchment paper.
Liberally apply olive oil to potatoes and smash almost flat with the backside of a large serving spoon.
Finely mince desired fresh herbs and reserve half of the amount for garnish.
Roast the potatoes in an oven at 400 degrees until the tops of smashed potatoes are golden brown and crispy.
Remove potatoes and add more oil if necessary, as well as salt and pepper.
Garnish with reserved fresh herbs and crème fraiche, and serve.