Ranch smashed Potatoes

▢24 oz baby red potatoes
▢1/4 cup extra virgin olive oil, + 1 Tbsp extra
▢1 tbsp ranch seasoning, Hidden Valley or homemade

Boil the potatoes about 20-30 minutes or until the fork not only can go through but they are very tender. Then drain the potatoes in a colander.

Spread 2 tbsp of olive oil on a baking sheet so that it is completely covered, then arrange the potatoes on the cookie sheet so that they are evenly spaced.

Use a potato masher or the bottom of a glass to smash each potato until it is about 1/2 inch thick. Then sprinkle the seasoning directly on top of each potato and finish by drizzling the remaining olive oil over each potato generously.
Bake at 425˚F for 25-30 minutes or until the edges of the potatoes are browned and crispy. Serve hot and enjoy!