Ingredients:

  • 1.5 lb baby gold or red potatoes
  • 1 tsp kosher salt
  • 3 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary or thyme
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt

Instructions:

  1. Place potatoes in a pot of cold salted water, bring to a boil, and simmer for 15–20 minutes until a fork slides in with zero resistance. Note: Starting with cold water ensures the center cooks at the same rate as the outside.
  2. Drain the potatoes thoroughly and let them steam dry for 2 minutes until the surface looks matte and not glossy.
  3. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  4. Arrange potatoes in a single layer on the baking sheet.
  5. Use the bottom of a glass to gently press each potato down until it is approximately 1/2 inch thick. Note: Don't press too hard or they'll turn into pancakes.
  6. Whisk together melted butter, olive oil, minced garlic, and herbs in a small bowl.
  7. Generously brush the garlic mixture over the smashed potatoes.
  8. Roast for 20-30 minutes until the edges are deep mahogany and shattering crisp.