Herb-Roasted Smasher Potatoes

Let's Cook

1. Step 1.

   Preheat the oven to 450°F.

2. Step 2.

   Add 2 to 2½ pounds small whole unpeeled Yukon Gold potatoes to a large saucepan and fill with enough water to just cover them. Add 2 tablespoons kosher salt. Bring to a boil over high heat, then reduce the heat to medium-high and simmer until the potatoes are tender, 20 to 25 minutes. Drain in a colander and set aside.

3. Step 3.

   In the same saucepan, melt 6 tablespoons unsalted butter over medium heat. Add 3 cloves minced garlic, 2 tablespoons packed finely chopped mixed herbs (such as oregano, rosemary, thyme, and parsley), 1 teaspoon salt, and ¼ teaspoon black pepper. Stir until fragrant, about 1 minute.

4. Step 4.

   Add the drained potatoes to the saucepan and gently toss to coat with the herb butter. Using a slotted spoon, transfer the potatoes to a large rimmed baking sheet and spread into an even layer.

5. Step 5.

   Using the bottom of a flat drinking glass or a mason jar, gently smash each potato until it splits and is about ½ to ¾ inch thick. Scrape any remaining herb butter from the pan over the potatoes.

6. Step 6.

   Roast the potatoes, without turning, until crisp and golden brown on the bottom, about 20 minutes. Serve at once.