1/4th pound of small potatoes, any type (12-14)
1 T salt
1 T Igotchu greens seasoning
1 tsp. Igotchu onion garlic pepper
2 T butter
1 T olive oil
Pam spray
2 T fresh chopped parsley or 2 tsp dried parsley
Bring Medium pot of water with 1 tablespoon of salt to boil. Cook potatoes until tender around 20 minutes.
Preheat the oven to 400 degrees.
Drain potatoes in a colander for 5 minutes letting them dry.
Place potatoes on a pam sprayed baking sheet. Place potatoes on a baking sheet and dry for another 5 minutes. Smash potatoes with pam sprayed potato masher or fork. The thinner the potatoes the crispier.
Melt 2 tablespoons of butter in 1 tablespoon of olive oil in 10 second increments until butter is melted, mix in 1 tablespoon of Igotchu seasonings, 1 teaspoons of Igotchu onion garlic pepper. Drizzle butter , olive oil mixture and seasonings over mashed potatoes and toss. Place in the oven for 45 minutes until deep golden brown and crispy. After removing sprinkle with parsley
