Ingredients:

  • 2 lbs (900g) baby potatoes (Yukon Gold or red potatoes recommended), about 1-1.5 inches in diameter
  • 1 tablespoon (15 ml) kosher salt, plus more for seasoning
  • Water, to cover the potatoes
  • 4 tablespoons (57g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Add salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  2. Drain the potatoes well in a colander. Allow them to sit for a few minutes to steam dry slightly.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
  4. Arrange the potatoes on the prepared baking sheet. Using a potato masher, fork, or the bottom of a glass, gently smash each potato until it's about 1/2 inch thick.
  5. In a small bowl, combine the melted butter, minced garlic, parsley, rosemary, thyme, salt, pepper, and red pepper flakes (if using).
  6. Brush the garlic herb butter generously over the smashed potatoes, ensuring each potato is well coated.
  7. Bake for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges.
  8. Remove from oven and sprinkle with flaky sea salt and fresh parsley. Serve immediately.