Step 1: Wash the potatoes thoroughly, scrubbing off any dirt. Leave the skins on.
Step 2: Place the clean potatoes in a large pot and cover with cold water. Add a generous pinch of salt (about 1 tablespoon for 2 lbs of potatoes). Bring to a boil over medium-high heat, then reduce to a simmer and cook until fork-tender, about 15-20 minutes depending on size.
Step 3: Carefully drain the cooked potatoes in a colander. Let them sit and steam for 5-10 minutes to allow excess moisture to evaporate. This step is crucial for crispy Smashed Potatoes.
Step 4: Preheat your oven to 425°F (220°C). Line one or two large baking sheets with parchment paper or a silicone mat.
Step 5: Arrange the par-cooked potatoes on the prepared baking sheet(s), ensuring they are not overcrowded. Using the bottom of a sturdy glass, a potato masher, or a fork, gently but firmly smash each potato until it’s about ½ to ¾ inch thick, creating craggy edges.
Step 6: Drizzle the smashed potatoes generously with the 1/4 cup of extra virgin olive oil. Season liberally with 1 tsp sea salt, 1/2 tsp black pepper, and the finely chopped fresh rosemary and thyme. Ensure every Smashed Potato is coated.
Step 7: Transfer the baking sheet(s) to the preheated oven and roast for 25-35 minutes, or until the Smashed Potatoes are deeply golden brown and gloriously crispy around the edges. Flip halfway through if you prefer more even browning.
Step 8: Once roasted to perfection, remove from the oven. Garnish with optional fresh parsley or chives for extra freshness. Serve these delightful Smashed Potatoes immediately and enjoy!