Ingredients:

  • 1.5 lbs (680g) Baby Potatoes (Yukon Gold or similar waxy variety), about 1.5 inch diameter
  • 4 tbsp (60ml) Olive Oil, divided
  • 4 cloves Garlic, minced
  • 2 tbsp Fresh Rosemary, chopped
  • 1 tbsp Fresh Thyme, chopped
  • 1 Lemon, zested and juiced (about 1 tbsp juice)
  • Coarse Sea Salt and freshly ground Black Pepper, to taste
  • Optional: Flaky Sea Salt, for finishing

Instructions:

  1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (about 15-20 minutes).
  2. While potatoes are boiling, in a small bowl, combine 2 tablespoons of olive oil, minced garlic, rosemary, thyme, lemon zest, and a pinch of salt and pepper.
  3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper (optional, but helps prevent sticking). Drizzle the remaining 2 tablespoons of olive oil on the baking sheet.
  4. Drain the potatoes well. Place them on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato until it is about ½ inch thick.
  5. Brush the smashed potatoes generously with the garlic herb oil mixture. Season with additional coarse sea salt and freshly ground black pepper. Roast for 20-25 minutes, or until golden brown and crispy.
  6. Remove from oven and immediately drizzle with lemon juice. Sprinkle with flaky sea salt (if using). Serve hot.