Crispy Smashed Potatoes with Herbs

# Ingredient List:

→ Potatoes

01 - 1½ lbs (700 g) baby potatoes (Yukon Gold or red)

→ Seasoning & Fat

02 - 3 tbsp olive oil

03 - 1 tsp kosher salt

04 - ½ tsp freshly ground black pepper

05 - ½ tsp garlic powder

06 - ½ 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

# Recipe Steps:

01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

02 - Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 15–20 minutes, or until fork-tender. Drain well and let them steam dry for 2 minutes.

03 - Transfer potatoes to the prepared baking sheet. Use the bottom of a glass or a potato masher to gently flatten each potato to about ½ inch (1.25 cm) thick.

04 - Drizzle olive oil evenly over the potatoes. Sprinkle with kosher salt, black pepper, garlic powder, and smoked paprika (if using).

05 - Roast in the oven for 25–30 minutes, flipping halfway through, until the potatoes are golden and crispy around the edges.

06 - Remove from the oven and sprinkle with chopped fresh herbs and flaky sea salt to taste. Serve hot, garnished with extra herbs if desired.

# Expert Suggestions:

01 -

Smashing the potatoes guarantees those crisp, craggy edges everyone secretly fights over.
Once you see how simple and satisfying these turn out, they&8217;ll quietly nudge out all the other potato sides in your rotation.

02 -

Try not to crowd the potatoes on the pan or they&8217;ll steam instead of crisp &8211; I learned this after a few soggy batches.
Letting the potatoes steam dry for a minute makes a real difference for achieving the right texture.

03 -