# 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
08 - Flaky sea salt, to taste
09 - Extra chopped fresh herbs, for garnish
# Method:
01 - Set the oven to 425°F and prepare a large baking sheet by lining it with parchment paper.
02 - Place potatoes in a large pot of salted water, bring to a boil, and cook for 15–20 minutes until a fork slides in easily; drain thoroughly.
03 - Return drained potatoes to the empty pot for about 2 minutes to steam off excess moisture, then transfer them to the prepared baking sheet spaced apart.
04 - Using the bottom of a glass or a potato masher, press each potato to about 1/2 inch thickness, maintaining a rustic, even shape.
05 - Drizzle the potatoes evenly with olive oil and sprinkle with kosher salt, black pepper, garlic powder and smoked paprika if using; toss gently on the sheet to coat.
06 - Roast for 25–30 minutes, turning once halfway through, until edges are golden and crisp.
07 - Remove from the oven, scatter chopped fresh herbs and flaky sea salt over the potatoes, and serve immediately while hot, garnished with extra herbs as desired.
