Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

For the Potatoes:

• 1.5 lbs (680g) small baby potatoes (Yukon Gold or red potatoes work best)
• 1 tbsp salt (for the boiling water)
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

For the Garlic-Herb Oil:

• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh rosemary, finely chopped
• ¼ tsp red pepper flakes (optional)

For Serving:

• Flaky sea salt
• Grated Parmesan cheese (optional)

Instructions

Cook the Potatoes:

1. Preheat oven to 450°F (230°C).
2. Place potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of salt.
3. Bring to a boil and cook for 15-20 minutes, until tender and easily pierced with a fork. Drain thoroughly and let steam dry for a minute.

Coat and Smash:

1. Transfer dried potatoes to a bowl and toss with 3 tablespoons of olive oil.
2. Spread potatoes on a large, rimmed baking sheet.
3. Using the bottom of a heavy cup or glass, gently press each potato until flattened to about ½-inch thick.

Season and Roast:

1. Drizzle with any remaining oil from the bowl and sprinkle with kosher salt and black pepper.
2. Roast for 25-30 minutes, until the edges are deep golden brown and crispy.

Make the Herb Oil and Serve:

1. While potatoes roast, combine 3 tablespoons olive oil, minced garlic, parsley, rosemary, and red pepper flakes in a small bowl.
2. Drizzle the hot, crispy potatoes with the garlic-herb oil. Finish with a sprinkle of flaky sea salt and optional Parmesan cheese. Serve immediately.