# What You'll Need:
→ Potatoes
01 - 1 1/2 lb baby potatoes (Yukon Gold or red)
→ Seasoning & Fat
02 - 3 tbsp extra-virgin olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika (optional)
07 - 2 tbsp fresh herbs, finely chopped (parsley, rosemary, or thyme)
→ Finishing Touch
08 - Flaky sea salt, to taste
09 - Extra chopped fresh herbs, for garnish
# How To:
01 - Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
02 - Bring a large pot of salted water to a boil, add the baby potatoes, and simmer for 15–20 minutes until a paring knife or fork pierces them easily.
03 - Drain the potatoes thoroughly, return them to the pot off the heat, and let them sit for 2 minutes to steam dry; this reduces surface moisture for better browning.
04 - Transfer the potatoes to the prepared sheet and, using the bottom of a glass or a potato masher, gently press each potato to about 1/2 inch thickness, keeping pieces intact.
05 - Drizzle the olive oil evenly over the flattened potatoes and toss or brush to coat. Evenly sprinkle kosher salt, black pepper, garlic powder and smoked paprika if using; scatter the chopped fresh herbs over the top.
06 - Roast for 25–30 minutes, turning once halfway through, until edges are deep golden and crisp. Monitor during the final minutes to achieve desired color and texture.
07 - Remove from the oven, season with flaky sea salt to taste, garnish with additional chopped herbs, and serve immediately while crisp.
