Baby potatoes boiled, gently smashed, then roasted with olive oil, garlic, smoked paprika, and fresh herbs.
# What You'll Need:
→ 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 fresh herbs, finely chopped (parsley, rosemary, or thyme)
→ Finishing Touch
08 - Flaky sea salt, to taste
09 - Extra chopped fresh herbs, for garnish
# Directions:
01 - Set the oven to 425°F and position a rack in the center; line a large baking sheet with parchment paper.
02 - Bring a large pot of well-salted water to a boil, add the baby potatoes and simmer 15–20 minutes until a fork pierces easily; drain and let steam-dry in the colander for about 2 minutes.
03 - Arrange potatoes on the prepared sheet, leaving space between each; using the bottom of a glass or a potato masher, press each potato until roughly 1/2 inch thick.
04 - Drizzle the olive oil over the flattened potatoes and turn to coat; sprinkle with kosher salt, black pepper, garlic powder and smoked paprika if using, then scatter the chopped herbs over the potatoes.
05 - Bake 25–30 minutes, flipping once halfway through, until edges are golden-brown and crisp; adjust time for desired browning.
06 - Remove from the oven, sprinkle with flaky sea salt and additional chopped herbs, and serve hot alongside your main course or with a preferred dipping sauce.
