Crispy Smashed Potatoes with Garlic and Herbs

Steps

1. 1

   Place the potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of salt to the water.

2. 2

   Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are easily pierced with a fork.

   Start 15-minute timer
3. 3

   Preheat your oven to 425°F (220 °C) (220°C (425 °F)). Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil.

4. 4

   Drain the potatoes and let them steam dry in the colander for 2-3 minutes. This helps ensure they get crispy.

   Start 2-minute timer
5. 5

   Place the potatoes on the prepared baking sheet. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it is about 1/2-inch thick. Be careful not to break them apart completely.

6. 6

   Drizzle 2 tablespoons of olive oil over the potatoes and season generously with black pepper.

7. 7

   Roast the potatoes in the preheated oven for 25-30 minutes, flipping them halfway through, until they are deep golden brown and crispy on the edges.

   Start 25-minute timer
8. 8

   While the potatoes roast, combine the remaining 1 tablespoon of olive oil, minced garlic, rosemary, and thyme in a small bowl.

9. 9

   Remove the potatoes from the oven and brush or drizzle the garlic-herb oil over them while they are still hot.

10. 10

    Return the potatoes to the oven for an additional 2-3 minutes just to take the raw edge off the garlic and release the herb aromatics.

    Start 2-minute timer
11. 11

    Sprinkle with flaky sea salt and serve immediately.