Ingredients:

  • 1.5 lbs (680g) small Yukon Gold potatoes, or other waxy potatoes, similar size
  • Water, for boiling
  • 1 teaspoon salt, plus more to taste
  • 1/4 cup (60ml) olive oil, extra virgin
  • 4 cloves garlic, minced
  • 2 tablespoons fresh herbs, chopped (such as rosemary, thyme, parsley, or a combination)
  • 1/4 teaspoon black pepper, freshly ground
  • Optional: Flaky sea salt, for finishing

Instructions:

  1. Place potatoes in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer until fork-tender (about 15-20 minutes).
  2. Drain the potatoes in a colander. Let them cool for a few minutes, until you can handle them without burning yourself.
  3. Preheat oven to 400°F (200°C).
  4. Place the potatoes on a baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato until flattened to about ½-inch thickness.
  5. In a small bowl, whisk together olive oil, minced garlic, chopped herbs, salt, and pepper.
  6. Drizzle the garlic herb oil evenly over the smashed potatoes.
  7. Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
  8. Sprinkle with flaky sea salt (optional) and serve hot.