Ingredients:

  • 2 lbs (900g) baby potatoes, preferably yellow or Yukon Gold, similar size.
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Optional: 1 tablespoon duck fat (for extra crispiness)
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a large baking sheet.
  2. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until easily pierced with a fork, but not falling apart, about 15-20 minutes.
  3. Drain the potatoes in a colander and let them cool slightly until you can handle them.
  4. Place the potatoes on the prepared baking sheet. Using a potato masher or fork, gently smash each potato until slightly flattened, but still holding its shape.
  5. In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper (and duck fat, if using). Toss the smashed potatoes with the mixture, ensuring they're evenly coated.
  6. Arrange the potatoes in a single layer on the baking sheet. Roast for 35-45 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
  7. Remove from the oven and garnish with fresh parsley (if using). Serve immediately.