Crispy Smashed Potatoes with Fresh Herbs

By nanarose

Ingredients

• 2 1/2 2 1/2
• lb.
• new potatoes (about 20)
• kosher salt
• 3 3
• tbsp.
• olive oil
• 1 1
• tbsp.
• unsalted butter, melted
• 2 2
• large cloves garlic, pressed
• 2 2
• tsp.
• fresh thyme leaves
• 1 /4
• c.
• flat-leaf parsley, chopped

Details

Adapted from womansday.com

Preparation

Step 1

Heat oven to 450°F. Place potatoes in a large pot. Add enough water to cover by 2 in. and bring to a boil. Add 1 Tbsp salt, reduce heat, and simmer until tender, 15 to 22 minutes. Drain.Spread 1 Tbsp oil on a large rimmed baking sheet. Place each potato on the sheet and, with the bottom of a glass, gently press until crushed but still intact. Brush tops with 1 Tbsp oil and roast 25 minutes.In a small bowl, combine butter, garlic, thyme, and remaining Tbsp oil. Brush over potatoes, then roast, rotating the baking sheet once, until deep golden brown and crisp, 7 to 10 minutes. Toss with parsley and ¼ tsp salt.