Golden baby potatoes smashed and roasted with olive oil, garlic, smoked paprika and fresh herbs for crispy edges.
# What You'll Need:
→ Potatoes
01 - 1 1/2 lb baby potatoes (Yukon Gold or red), about 24–30 small potatoes
→ 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, finely chopped (parsley, rosemary, or thyme)
→ Finishing Touch
08 - Flaky sea salt, to taste
09 - Extra chopped fresh herbs, for garnish
# Directions:
01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
02 - Bring a large pot of salted water to a boil. Add the baby potatoes and simmer for 15–20 minutes, or until a knife easily pierces them. Drain well and let steam-dry in the colander for 2 minutes.
03 - Transfer the drained potatoes to the prepared baking sheet in a single layer, leaving space between each. Using the bottom of a glass or a potato masher, gently press each potato until it is about 1/2 inch thick.
04 - Drizzle the flattened potatoes with the olive oil, then sprinkle evenly with kosher salt, black pepper, garlic powder and smoked paprika if using. Turn each potato to coat the exposed surface in oil and seasoning.
05 - Roast on the center rack for 25–30 minutes, flipping the potatoes once halfway through, until edges are golden brown and crisp.
06 - Remove from the oven, immediately scatter the chopped fresh herbs over the potatoes and finish with flaky sea salt to taste. Serve hot, garnished with extra herbs.
