Garlic Artichoke Smashed Potatoes

INGREDIENTS:

• 1 lb Baby Yukon Gold Potatoes

• 1/4 Cup Verbena Garlic Artichoke Infused Olive Oil

• 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts

• 1 1/2 TBSP Himalayan Pink Sea Salt

• fresh cracked pepper, to taste

DIRECTIONS:

1. Preheat the oven to 400˚.

2. Boil the potatoes in water for about 10 minutes or until they are tender but not mushy. Drain thoroughly.

3. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes.