Ingredients:

  • 2 lbs (900g) baby potatoes (Yukon Gold or red potatoes work best)
  • 1 tbsp (15 ml) olive oil, plus more for drizzling
  • 1/2 tsp sea salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 4 cloves garlic, minced
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) fresh herbs, finely chopped (parsley, thyme, rosemary, or a mix)
  • 2 tbsp (15g) grated Parmesan cheese (optional)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  2. Drain the potatoes in a colander. Let them cool slightly until you can handle them without burning yourself (5-10 minutes).
  3. Preheat oven to 400°F (200°C). Lightly grease a baking sheet with olive oil.
  4. Place the slightly cooled potatoes on the prepared baking sheet. Using a potato masher, fork, or the bottom of a glass/mug, gently smash each potato until it's about 1/2 inch thick.
  5. In a small bowl, combine the minced garlic, 2 tbsp olive oil, and chopped fresh herbs.
  6. Brush or drizzle the garlic herb oil over the smashed potatoes. Sprinkle with salt, pepper, and Parmesan cheese (if using). Drizzle with a bit more olive oil.
  7. Bake for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges.