Italian Crushed Red Bliss Potatoes
• 6 ea red potatoes 2-3″ diameter or 12 baby red potatoes
• 1/2 cup Ken’s® Lite Northern Italian with Basil & Romano Dressing and Marinade
• 1/2 cup Olive oil
• Salt and pepper
Directions
- Preheat oven to 425°F. Put the potatoes in a large pot of salted water. Bring to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be pierced with a fork.
- Drain the potatoes. On a flat surface or cutting board, using a dish towel folded into quarters, gently press down on 1 potato at a time with the palm of your hand. Carefully flatten the potato so that it is about 1/2-inch thick.
- Generously coat a roasting pan or a rimmed baking sheet with 1/2 of the olive oil. Carefully transfer the potatoes to the pan.
- Drizzle potatoes with Ken’s Lite Northern Italian with Basil and Romano Dressing and Marinade, and the rest of the olive oil.
- Roast the potatoes until they’re crispy and deep brown around the edges, about 30 to 45 minutes.
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