Boiled baby potatoes smashed and oven-roasted to a golden, ultra-crispy finish, tossed with olive oil and fresh herbs.
# What Goes In:
→ Potatoes
01 - 1 1/2 lb baby potatoes (Yukon Gold or red)
→ Seasoning & Fat
02 - 3 tbsp extra-virgin olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika (optional)
07 - 2 tbsp fresh herbs, chopped (parsley, rosemary, or thyme)
→ Finishing Touch
08 - Flaky sea salt, to taste
09 - Extra chopped fresh herbs, for garnish
# How to Make It:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place the potatoes in a large pot, cover with cold water, add a generous pinch of salt, bring to a boil and simmer 15–20 minutes until fork-tender; drain and allow to steam-dry in the colander for about 2 minutes.
03 - Arrange the drained potatoes on the prepared sheet and, using the bottom of a glass or a potato masher, press each potato gently until approximately 1/2 inch thick.
04 - Drizzle the olive oil evenly over the flattened potatoes and sprinkle with kosher salt, black pepper, garlic powder and smoked paprika if using; turn or gently toss to coat each piece.
05 - Roast for 25–30 minutes, flipping once halfway through, until edges are deep golden and crisp; for a savory finish, optionally sprinkle grated Parmesan over the potatoes in the last 5 minutes of roasting.
06 - Remove from the oven, scatter chopped fresh herbs over the potatoes, finish with flaky sea salt to taste and serve hot, garnished with extra herbs if desired.
