Ingredients:

  • 1.5 lbs (680g) baby potatoes (Yukon Gold or red potatoes recommended), washed
  • 4 tbsp (56g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tbsp fresh herbs (such as rosemary, thyme, and parsley), finely chopped
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • Optional: Parmesan cheese, grated (for topping)

Instructions:

  1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender (about 15-20 minutes). Drain well.
  2. While potatoes are boiling, melt butter in a small bowl. Stir in minced garlic and chopped herbs. Set aside.
  3. Preheat oven to 400°F (200°C). Lightly grease a baking sheet with olive oil.
  4. Arrange boiled potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato to about 1/2-inch (1.25cm) thickness.
  5. Drizzle potatoes with remaining olive oil, then brush generously with garlic herb butter. Season with salt and pepper to taste.
  6. Bake for 20-25 minutes, or until golden brown and crispy. Flip potatoes halfway through for even browning.
  7. If desired, sprinkle with grated Parmesan cheese during the last 5 minutes of baking. Serve immediately.