Smashed Baby Red Potatoes

• total time: 45 minutes

Ingredients

2 pounds baby red potatoes

4 rosemary sprigs

3 garlic cloves, smashed

1/4 cup plus ½ tsp. kosher salt, divided

1/4 cup extra-virgin olive oil, divided

2 tablespoons unsalted butter, melted

1 tablespoon chopped fresh flat-leaf parsley

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 garlic clove, minced

1/4 teaspoon black pepper

Directions

Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, ¼ cup of the salt, and water to cover in a 3-quart saucepan. Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain; discard rosemary sprigs and smashed garlic.

Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about ½ inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.

Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt. Brush mixture over potatoes, and serve immediately.