Ingredients
Scale
- 1.5 lbs baby gold or red potatoes (uniform in size)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, finely minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt (plus more for boiling water)
- 1/2 teaspoon cracked black pepper
- Fresh parsley for garnish
Instructions
- Place the potatoes in a large pot and cover them with cold water by at least an inch. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15–20 minutes, or until they are fork-tender but not falling apart. While the potatoes boil, preheat your oven to 425°F (220°C) and lightly grease a large baking sheet with olive oil. In a small bowl, whisk together the olive oil, minced garlic, rosemary, and thyme.
- Drain the potatoes and let them steam dry for 2 minutes; removing excess moisture is key for crunch. Place the potatoes on the prepared baking sheet. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2-inch thick. Drizzle the garlic and herb oil mixture evenly over each smashed potato, ensuring the edges are well-coated. Sprinkle with sea salt and black pepper. Roast in the oven for 25–30 minutes, flipping halfway through, until the edges are deep golden brown and crispy.
- Remove the baking sheet from the oven and let the potatoes sit for a minute to firm up. Transfer them carefully to a serving platter using a flat spatula to keep the crispy bits intact. Garnish with a final sprinkle of fresh parsley and an extra pinch of sea salt if desired. Serve immediately while they are hot and at their peak crispness.
- Cook Time: 55 minutes