Golden baby potatoes smashed and roasted with olive oil, garlic, smoked paprika and fresh herbs for a crispy, herb-forward side.
# What You Need:
→ Potatoes
01 - 1½ lbs (700 g) baby potatoes (Yukon Gold or red)
→ Seasoning & Fat
02 - 3 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - ½ tsp garlic powder
06 - ½ tsp smoked paprika (optional)
07 - 2 tbsp fresh herbs, chopped (parsley, rosemary, or thyme)
→ Finishing Touch
08 - Flaky sea salt, to taste
09 - Extra chopped fresh herbs, for garnish
# How To Make:
01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 15–20 minutes, or until fork-tender. Drain well and let them steam dry for 2 minutes.
03 - Transfer potatoes to the prepared baking sheet. Use the bottom of a glass or a potato masher to gently flatten each potato to about ½ inch (1.25 cm) thick.
04 - Drizzle olive oil evenly over the potatoes. Sprinkle with kosher salt, black pepper, garlic powder, and smoked paprika (if using).
05 - Roast in the oven for 25–30 minutes, flipping halfway through, until the potatoes are golden and crispy around the edges.
06 - Remove from the oven and sprinkle with chopped fresh herbs and flaky sea salt to taste. Serve hot, garnished with extra herbs if desired.
