Golden baby potatoes smashed, roasted with olive oil, garlic, smoked paprika and fresh herbs for an ultra-crisp side.
# What You Need:
→ Potatoes
01 - 1 1/2 lb baby potatoes (Yukon Gold or red)
→ 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 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - Bring a large pot of salted water to a rolling boil, add the baby potatoes, and cook 15–20 minutes until a fork slides through with little resistance; drain and let steam-dry in the colander for 2 minutes.
03 - Transfer the potatoes to the prepared sheet and, using the bottom of a glass or a potato masher, press each potato to about 1/2 inch thickness.
04 - Drizzle the olive oil over the flattened potatoes and sprinkle evenly with kosher salt, black pepper, garlic powder, and smoked paprika if using; turn pieces so both sides receive oil and seasoning.
05 - Roast on the middle rack 25–30 minutes, flipping the potatoes halfway through, until edges are golden brown and surfaces are crisp.
06 - Remove from the oven, scatter chopped fresh herbs over the potatoes, season with flaky sea salt to taste, and serve immediately while hot.
