Smashed Potatoes

Zesty, healthy, and full of color, a great change from those same old, plain mashed potatoes.

• 2 lbs. small, new potatoes, skins on
• 3 tsp. kosher salt
• 1 small shallot, finely chopped
• 3 Roma Tomatoes
• 1/3 cup extra-virgin olive oil
• 3 Tbsp. fresh Italian parsley, finely chopped
• 1 tsp. fresh oregano, finely chopped
• 1 lemon, zest only, finely chopped

Instructions:

1. In a medium saucepan, cover potatoes with water, add 2 tsp. of kosher salt and simmer for 15-20 minutes, until potatoes are tender.
2. Cut Roma tomatoes into quarters and remove seeds in the center, leaving meaty skins. Dice skins into small cubes.
3. Drain potatoes, return to pan, coarsely mash and season with remaining kosher salt. Mix in the extra virgin olive oil, shallot, Roma tomatoes, lemon zest and chopped herbs. Serve and enjoy.