Crispy Smashed Potatoes with Fresh Herbs

Ingredients

• 1.5 poundsSmall red or Yukon Gold potatoes
• 0.3 cupOlive oil
• 1 teaspoonSalt
• 0.5 teaspoonFreshly ground black pepper
• 1 tablespoonFresh rosemary, finely chopped
• 1 tablespoonFresh thyme leaves

Instructions

1. 1

   Wash potatoes thoroughly. In a large pot, cover potatoes with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes. Drain well.

   ⏱ 20 min
2. 2

   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange the boiled potatoes on the baking sheet, leaving some space between them. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it's flattened to about 1/2 inch thick, ensuring it stays in one piece.

   ⏱ 5 min
3. 3

   Drizzle the smashed potatoes generously with olive oil. Sprinkle evenly with salt, black pepper, chopped fresh rosemary, and fresh thyme. Toss gently on the baking sheet to ensure all potatoes are coated.

4. 4

   Bake for 30-40 minutes, flipping halfway through, or until deep golden brown and exceptionally crispy. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

   ⏱ 35 min
5. 5

   Remove from oven and serve immediately as a delicious and satisfying side dish.