Ingredients:

  • 2 lbs (900g) small to medium-sized Yukon Gold or red potatoes, about 2 inches in diameter
  • 1 teaspoon salt, plus more for seasoning the cooking water
  • ½ teaspoon black pepper
  • 4 tablespoons (60 ml) olive oil, divided
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • Optional Toppings: Flaky sea salt, freshly grated Parmesan cheese, chopped fresh parsley, sour cream.

Instructions:

  1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat and simmer until fork-tender (about 15-20 minutes).
  2. Drain potatoes in a colander and let steam dry for a few minutes.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  4. Place potatoes on the prepared baking sheet. Using a potato masher or the bottom of a sturdy glass, gently smash each potato to about ½ inch thickness.
  5. In a small bowl, combine olive oil, minced garlic, rosemary, salt, and pepper.
  6. Drizzle the garlic-herb oil mixture evenly over the smashed potatoes.
  7. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy around the edges.
  8. Remove from oven and sprinkle with flaky sea salt (if desired).
  9. Garnish with Parmesan cheese, parsley, or a dollop of sour cream, if desired. Serve immediately.