Crispy Smashed Potatoes

Instructions

1. Boil the potatoes
   Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender but not falling apart, about 15-20 minutes depending on their size.
2. Prepare the baking sheet
   While the potatoes are cooking, preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil, spreading it evenly across the surface.
3. Smash the potatoes
   Drain the potatoes thoroughly and let them cool slightly for about 5 minutes. Transfer them to the prepared baking sheet, spacing them evenly. Using the bottom of a glass, measuring cup, or potato masher, gently press down on each potato until it's flattened to about ½-inch thickness, taking care not to completely crush or break them apart.
4. Season the potatoes
   In a small bowl, mix together the remaining 2 tablespoons olive oil, minced garlic, chopped rosemary, thyme leaves, salt, pepper, and smoked paprika (if using). Drizzle this mixture evenly over the smashed potatoes, then brush with the melted butter. If using Parmesan cheese, sprinkle it over the potatoes now.
5. Roast to perfection
   Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges. For extra crispiness, you can turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
6. Serve
   Remove the potatoes from the oven and let them cool slightly. Sprinkle with fresh chives and additional flaky sea salt if desired. Serve hot as a side dish or appetizer with your favorite dipping sauce.