Ingredients:

  • 1.5kg baby potatoes
  • 1 tbsp kosher salt, plus more to taste
  • Water, for boiling
  • 4 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)
  • Salt and freshly ground black pepper, to taste
  • Optional: Flaky sea salt, for finishing

Instructions:

  1. Place potatoes in a large pot, cover with cold water, and add 1 tbsp kosher salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  2. Drain the potatoes in a colander. Let them cool for a few minutes until you can handle them without burning yourself.
  3. Preheat oven to 220°C (425°F). Drizzle the baking sheet with 2 tbsp of olive oil.
  4. Place the slightly cooled potatoes on the prepared baking sheet. Use a potato masher, the bottom of a glass, or a sturdy spatula to gently smash each potato until it's about ½ inch thick.
  5. In a small bowl, combine the remaining 2 tbsp of olive oil, minced garlic, rosemary, and thyme. Drizzle this mixture evenly over the smashed potatoes. Season generously with salt and pepper.
  6. Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges.
  7. Remove from the oven and sprinkle with flaky sea salt (if using). Serve immediately.