Crispy Garlic Smash Potatoes

1.Preheat your oven to 450°F (230°C).

2.Place the baby Yukon Gold potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat.

3.Reduce heat to medium and simmer the potatoes until they are fork-tender, about 15-20 minutes. Test by piercing with a fork; it should slide in easily.

4.Drain the potatoes and let them cool slightly until safe to handle.

5.Line a large baking sheet with parchment paper or lightly grease it with 1 tablespoon of olive oil.

6.Place the potatoes on the baking sheet, spaced apart. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it is flattened to about 1/2 inch thick, but still in one piece.

7.In a small bowl, combine the remaining 3 tablespoons olive oil, minced garlic, chopped rosemary, and thyme.

8.Brush each smashed potato generously with the garlic-herb olive oil mixture. Season with salt and freshly ground black pepper to taste.

9.Dot the tops of the potatoes with small pieces of unsalted butter for extra richness.

10.Bake in the preheated oven for 15-20 minutes, or until the potatoes are golden brown and crispy on the edges.

11.Remove from the oven and sprinkle with chopped fresh parsley if desired for a fresh, vibrant finish.

12.Serve immediately as a delicious side dish or snack, enjoying the crispy texture and fragrant garlic-herb flavor.