Ingredients:

  • 2 lbs (900g) Small Waxy Potatoes (e.g., Baby New Potatoes, Fingerlings, or Yukon Golds), scrubbed clean
  • 3 Tbsp Flaky Sea Salt (divided)
  • 2 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp (½ stick or 55g) Unsalted Butter
  • 3 Tbsp Olive Oil (for basting)
  • 4 Medium Cloves Garlic, minced or grated
  • 2 Tbsp Fresh Thyme Leaves, finely chopped
  • 1 Tbsp Fresh Rosemary, finely chopped (optional)
  • ½ tsp Freshly Ground Black Pepper
  • ½ cup (40g) Freshly Grated Parmesan Cheese

Instructions:

  1. Prepare the Water and Boil: Place the scrubbed potatoes in a large stockpot and cover with cold water. Add 2 tablespoons of the flaky sea salt. Bring to a rolling boil over high heat, then reduce heat slightly and simmer until the potatoes are fork-tender (about 18–20 minutes).
  2. Drain and Dry: Carefully drain the potatoes thoroughly using a colander. Allow them to sit for 5 minutes to steam dry completely. This step is critical for crispness.
  3. Prepare the Herb Butter: While the potatoes dry, melt the butter and 3 Tbsp of olive oil in a small saucepan. Stir in the minced garlic, chopped thyme, rosemary (if using), and black pepper. Remove from heat to infuse.
  4. Preheat and Arrange: Preheat the oven to a scorching 425°F (220°C). Drizzle the 2 Tbsp of olive oil onto a large baking sheet and spread evenly. Place the boiled, dry potatoes onto the oiled sheet, ensuring they are spaced apart.
  5. Smash and Season: Using a potato masher or the flat bottom of a glass, gently press down on each potato until it flattens to about ½ inch (1.25 cm) thickness. Liberally brush or drizzle half of the garlic-herb butter mixture over the smashed potatoes. Sprinkle with the remaining 1 tablespoon of flaky sea salt.
  6. Initial Roast: Place the sheet pan in the preheated oven and roast for 15 minutes, until the edges begin to turn golden brown.
  7. Second Baste: Remove the pan from the oven. Brush the potatoes again with the remaining garlic-herb butter mixture.
  8. Final Crisp: Return the pan to the oven and continue roasting for another 10–15 minutes, or until the edges are deep golden brown and the surface is visibly crispy and textured.
  9. Parmesan Finish and Serve: Remove from the oven. Immediately sprinkle or grate the Parmesan cheese over the hot potatoes. Serve immediately.