Ingredients:

  • 1.5 lbs (680g) small Yukon Gold or baby potatoes, roughly equal in size
  • Water, for boiling
  • 1 teaspoon salt, plus more for seasoning the boiling water
  • ¼ cup (60ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • Flaky sea salt, for finishing (Maldon is ideal, innit?)
  • Optional: Chopped fresh parsley, for garnish

Instructions:

  1. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are fork-tender (about 15-20 minutes).
  2. Drain the potatoes in a colander and let them cool slightly until you can handle them without burning yourself.
  3. Preheat oven to 400°F (200°C).
  4. Arrange the cooled potatoes on a baking sheet lined with parchment paper or a silicone baking mat. Using a potato masher or the bottom of a glass, gently smash each potato until it is about ½ inch thick. Be careful not to completely flatten them.
  5. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  6. Drizzle the herb oil evenly over the smashed potatoes.
  7. Bake for 30-40 minutes, or until the potatoes are golden brown and crispy, flipping halfway through for even browning. Keep an eye on them, as ovens can vary!
  8. Remove from oven and sprinkle with flaky sea salt and fresh parsley (if using). Serve immediately.