Smashing each potato gives more surface area for the wonderful crispiness to happen and it's fun to smash them. The garlic, rosemary, and thyme (a classic combination) makes it even better giving the potatoes a lovely aromatic, savoury flavour! 

After boiling the potatoes, place on a lined baking sheet, and toss with garlic, herbs, and olive oil. Using a fork, gently push down each potato. Bake at 425 degrees F for 20-25 minutes, until golden and crispy.


Active Time: 10 minutes

Total Time: 50 minutes

Servings: 2-4 as a side


1 lb (16 oz) baby potatoes
2 garlic cloves, minced
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper
2 tbsp olive oil
Optional: parsley for garnish


Preheat oven to 425 degrees F.
Boil potatoes in salted water until the potatoes are softened and a fork can easily poke into a potato, about 15-18 minutes, depending on the size of the potatoes. Drain and pat the potatoes dry using a paper towel.
Place the potatoes on a baking sheet (cover the baking sheet with aluminum foil for easy cleanup). Toss the potatoes with garlic, rosemary, thyme, salt, pepper, and oil.
Take a fork and carefully press down on each potato until the potato is flattened, but still holds together.
Space the potatoes on the baking sheet so they are not touching. Bake for 20-25 minutes, until the potatoes are crispy and lightly golden in appearance. Garnish with parsley if you like. Serve immediately.

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