Adapted from Southern Living
1 bag of small red potatoes or tricolor potatoes
4 Tbsp butter
Finely chopped fresh herbs such as rosemary, sage, garlic, parsley
Preheat oven to 425. Clean potatoes and place in a pot of boiling salted water for approximately 10 min or until fork tender. Drain and place on a well oiled (with Bonacci EVOO) rimmed baking sheet. Smash potatoes while still warm with a potato masher or the bottom of a glass. The potatoes should flatten easily. Drizzle with Bonacci EVOO and sprinkle with kosher salt. Place in preheated oven for 25 min or until starting to brown and crisp. While those are cooking, melt butter and mix in chopped herbs. When potatoes are ready spoon a little butter and herb mixture over each potato. Enjoy!