My darling husband is a slow-cooker, comfort food kinda’ guy, but I don’t always have time for all-day-cooking. That’s why I love recipes that taste slow-cooked, but are quick & easy.
• Preheat the oven to 425º.
2. Remove the potatoes from the pot and place them on a cookie sheet. With two hands place a saucer on top of each potato and slowly press down. The skin should break and the potato will flatten slightly. You don’t want mashed potatoes, just smashed and slightly flat.
3. Using a teaspoon, drizzle a bit of melted butter over each potato. Sprinkle each one liberally with kosher salt, black pepper, a tiny pinch of dried basil and parsley.
4. Bake at 425º for 30 minutes or until golden.