These smashed and roasted new potatoes aren't a super-fast dish to make since they take a while to bake, but they're so, so good that I recommend you make a double batch and simply re-heat them in an oven or toaster oven to enjoy for a few meals – they're worth it!
- 2-3 pounds new potatoes
- 1 onion large
- 4 cloves garlic
- 3 tbsp melted butter or ghee
- 3 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried oregano leaves, optional
Preheat oven to 400ºF.
Bring a pot of water to a boil, then boil the potatoes for 15 mins, until fork tender. Remove from heat and drain the potatoes.
While the potatoes boil, slice the onion and smash and roughly chop the garlic, toss them in a large mixing bowl with 3 tbsp each butter or ghee and extra virgin olive oil. Season with plenty of salt and pepper and the dried oregano or any other seasoning you like.
When the potatoes are boiled, place them on a rimmed baking sheet, then smash each one flat with either a fork or a mallet. Toss the onion mixture in with the potatoes, then spread it out evenly on the sheet.
Roast for about 30 minutes or until brown and crispy.