Boiled baby potatoes smashed, seasoned and roasted until golden and crisp, finished with fresh herbs and flaky sea salt.
# Ingredient List:
→ Potatoes
01 - 1 1/2 lb baby potatoes (Yukon Gold or red), whole
→ 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 mixed fresh herbs, minced (parsley, rosemary, or thyme)
→ Finishing
08 - Flaky sea salt, to taste
09 - Extra chopped fresh herbs, for garnish
10 - Grated Parmesan, optional (for last 5 minutes of roasting)
# How to Prepare:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - Place potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until a fork slides in easily, 15–20 minutes. Drain thoroughly and let steam-dry for 2 minutes.
03 - Transfer potatoes to the prepared sheet. Using the bottom of a glass or a potato masher, press each potato gently to about 1/2 inch thick, keeping pieces intact.
04 - Drizzle the oil evenly over the smashed potatoes. Sprinkle with kosher salt, black pepper, garlic powder and smoked paprika if using; toss gently on the sheet to coat.
05 - Roast for 25–30 minutes, turning once halfway through, until edges are deep golden and crisp.
06 - Remove from oven, sprinkle with chopped fresh herbs and flaky sea salt. If using Parmesan, grate over potatoes and return to oven for the final 5 minutes. Serve hot.
