Boiled baby potatoes smashed and roasted with olive oil, garlic, smoked paprika and fresh herbs for extra crunch.
# What You Need:
→ Potatoes
01 - 1 1/2 lb baby potatoes (Yukon Gold or red)
→ Seasoning & Fat
02 - 3 tbsp 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 (parsley, rosemary, or thyme), chopped
→ Finishing Touch
08 - Flaky sea salt, to taste
09 - Extra chopped fresh herbs, for garnish
# Directions:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Bring a large pot of salted water to a boil, add the baby potatoes and cook 15–20 minutes until a fork easily pierces them. Drain thoroughly and let steam dry for 2 minutes.
03 - Place the drained potatoes on the prepared baking sheet and gently press each one with the bottom of a glass or a potato masher to about 1/2 inch thickness.
04 - Drizzle the olive oil over the flattened potatoes and sprinkle with kosher salt, black pepper, garlic powder and smoked paprika if using; turn or brush each potato so the seasonings coat the surface.
05 - Roast in the preheated oven for 25–30 minutes, turning once halfway through, until edges are golden and crisp.
06 - Remove from the oven, sprinkle with chopped fresh herbs and flaky sea salt to taste, and serve hot. Optionally add grated Parmesan during the last 5 minutes of roasting or offer sour cream for dipping.
