Ingredients
Method
Parboil & Steam Dry
- Place baby potatoes into a large pot and cover with cold water by at least an inch. Add 1 tablespoon salt. Bring to a rolling boil over high heat, then reduce to medium and cook for 15 to 18 minutes until fork-tender.
- Drain potatoes in a colander and let them sit for 5 minutes. The rising steam dries out surface moisture, which is the key to achieving ultra-crispy roasted edges.
Smash, Season & Roast
- Preheat oven to 425°F (220°C). Generously grease a large rimmed baking sheet with 1 tablespoon of olive oil.
- Arrange the warm potatoes on the sheet with space between them. Using the flat bottom of a glass cup or mason jar, gently press down on each potato until flattened to about 1/2-inch thickness with rough, craggy edges.
- In a small bowl, whisk together remaining olive oil, melted butter, minced garlic, chopped rosemary, thyme, salt, and black pepper. Generously brush or spoon the garlic herb mixture across the top of every smashed potato.
- Roast at 425°F for 25 minutes. Carefully remove the sheet, sprinkle freshly grated Parmigiano-Reggiano over each potato, and return to the oven for another 8 to 10 minutes until the edges are deep golden-brown, crackling crisp, and the cheese is toasted.
- Transfer to a serving platter, garnish with minced fresh chives and flaky sea salt, and serve piping hot with creamy garlic herb dip.
Nutrition
Notes
Do not peel baby potatoes—the skin holds the structure and transforms into the crispiest chips. Steam-drying the boiled potatoes before smashing prevents soggy centers. Use high heat (425°F) for convection crisping.