Ingredients:

  • 1.5 lbs (680g) creamer potatoes (yellow, red, or a mix), about 1-1.5 inches in diameter
  • 1 tbsp (15ml) kosher salt, plus more to taste
  • 4 tbsp (56g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tbsp (3g) fresh rosemary, chopped
  • 1 tbsp (1.5g) fresh thyme, chopped
  • ¼ cup (25g) grated Parmesan cheese
  • 2 tbsp (30ml) olive oil
  • Freshly ground black pepper, to taste
  • Optional garnish: Chopped fresh parsley, flaky sea salt

Instructions:

  1. Place the creamer potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender (about 15-20 minutes).
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Drain the potatoes well. Place them on the prepared baking sheet, leaving some space between each potato. Using a potato masher or the bottom of a glass, gently smash each potato until it’s about ½ inch thick.
  4. In a small bowl, combine the melted butter, minced garlic, rosemary, thyme, and Parmesan cheese.
  5. Brush each smashed potato with the garlic-herb butter mixture. Drizzle with olive oil and season with salt and pepper to taste.
  6. Bake for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges.
  7. Garnish with fresh parsley and a sprinkle of flaky sea salt (optional). Serve immediately.