Crispy Smashed Potatoes with Garlic Herb Butter

Ingredients

• 2 lb900 gsmall Yukon Gold or russet potatoes
• 4 tbsp60 mlolive oil
• 3 tbsp45 gsalted butter, melted
• 4 cloves4 clovesgarlic, finely grated
• 1 tbsp15 mlchopped fresh rosemary
• 1 tbsp15 mlchopped fresh parsley
• 1 tsp5 gflaky salt
• 1/2 tsp3 gblack pepper

Method

1. Heat the oven to 450°F (230°C). Put a large rimmed sheet pan in the oven to heat up — a hot pan is the secret to instant crust.
2. Simmer the potatoes in salted water for 20–25 minutes, until a knife slides in without resistance. Drain and let them steam dry for 10 minutes.
3. Put on oven gloves, lay the potatoes on the hot pan, and press each one down with the bottom of a glass or a potato masher until it is about 1/2 inch (1 cm) thick.
4. Drizzle with the olive oil and melted butter, and toss to coat the cut faces.
5. Roast for 25 minutes, flipping once, until the bottoms are deep golden.
6. Turn the oven down to 425°F (220°C). Mix the garlic, rosemary and parsley with the remaining butter and spoon it over the potatoes.
7. Roast for 15 more minutes until the edges are crisp and the garlic smells sweet. Finish with flaky salt and pepper.

Chef's notes

• Drying the potatoes before smashing is the step people skip and then wonder why.
• A glass works better than metal: more surface area, less pressure needed.
• The cut sides must face down on the pan so the heat hits them first.