Ingredients
- 1½ pounds baby potatoes
- 2–3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1–2 teaspoons fresh chopped herbs (like rosemary or thyme)
Instructions
- Preheat the oven to 450 °F (230 °C) and line a baking sheet with parchment paper.
- Place the baby potatoes in a pot of cold salted water, bring to a boil, and cook until fork‑tender (about 15–20 minutes).
- Drain and let the potatoes cool slightly so they’re easier to handle.
- Arrange the potatoes on the baking sheet. Use the bottom of a glass or a sturdy spatula to gently smash each potato so it’s flattened to about ½‑inch thickness.
- Drizzle generously with olive oil, then season with salt, pepper, and fresh herbs.
- Roast for 25–30 minutes, or until the edges are golden and crispy.
- Serve hot, optionally topped with extra herbs or a sprinkle of flaky salt.
Notes
- For a garlic‑herb version — add a teaspoon of garlic powder or 2 minced garlic cloves before roasting.
- For a cheesy twist — sprinkle grated Parmesan over the potatoes during the last 5 minutes of baking.
- For a spicy kick — add a pinch of paprika or cayenne pepper with the seasoning.
- If you want a fresher finish — squeeze a bit of lemon juice over the potatoes just before serving along with extra herbs.
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes (boiling + roasting)
- Category: Side Dish
- Method: Boiling + Roasting
- Cuisine: Comfort / Casual
- Diet: Vegetarian
Nutrition
- Serving Size: ≈ 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 410mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
