Golden baby potatoes smashed and oven-roasted with olive oil, garlic, smoked paprika and fresh herbs for crisp edges.
# 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 - Set the oven to 425°F and line a large baking sheet with parchment paper; this promotes even browning and simplifies cleanup.
02 - Bring a large pot of salted water to a rolling boil. Add the baby potatoes and simmer 15–20 minutes, or until a paring knife slips in with minimal resistance.
03 - Drain the potatoes in a colander, return them to the pot off the heat for 1–2 minutes to allow surface moisture to evaporate; excess water prevents crisping.
04 - Transfer potatoes to the prepared sheet and, using the bottom of a flat glass or a potato masher, press each potato to approximately 1/2 inch thickness to maximize surface area for crisping.
05 - Drizzle olive oil evenly over the flattened potatoes and season with kosher salt, black pepper, garlic powder and smoked paprika if using, ensuring each piece has a light, even coating.
06 - Roast in the preheated oven 25–30 minutes, turning once halfway, until edges are deeply golden and surfaces are crisp.
07 - Remove from the oven, scatter chopped fresh herbs over the potatoes and finish with flaky sea salt to taste. Serve immediately while hot, garnished with additional herbs if desired.
