Smashed potatoes are one of my favorite ways to serve spuds as a new and even crispier alternative to roasted potatoes. Made by boiling, lightly crushing, and then roasting potatoes into crispy perfection, these golden brown delights are so easy to customize and great for impressing everyone at the table. Mince the herbs and mix them with the rest of the oil. Set aside. If you want them crispier, bake for up to 20-25 minutes, still adding the herby oil only in the last 5 minutes to avoid burning the herbs. Finally, serve them warm and buttery, topped with your favorite extras.
