Ultra-crispy smashed baby potatoes roasted with olive oil, garlic, smoked paprika and chopped herbs.
# What You'll Need:
→ Potatoes
01 - 1 1/2 lb baby potatoes (Yukon Gold or red)
→ Seasoning & Fat
02 - 3 tbsp extra-virgin olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 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
# Directions:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Bring a large pot of salted water to a rolling boil, add the baby potatoes and cook 15–20 minutes until a fork slips in easily; drain thoroughly and let the potatoes steam-dry in the colander for about 2 minutes.
03 - Place the drained potatoes on the prepared baking sheet spaced apart; using the bottom of a glass or a potato masher, press each potato until it is roughly 1/2 inch thick.
04 - Drizzle the olive oil evenly over the flattened potatoes, then sprinkle with kosher salt, black pepper, garlic powder and smoked paprika if using, ensuring each piece is lightly coated.
05 - Roast in the preheated oven for 25–30 minutes, turning once halfway through, until edges are deep golden-brown and crisp; for extra flavor, sprinkle grated Parmesan over the potatoes in the final 5 minutes of roasting.
06 - Remove from oven, immediately scatter chopped fresh herbs and flaky sea salt to taste, and serve hot with additional herbs as garnish or a preferred dipping sauce.
