Crispy smashed potatoes with garlic herbs are crispy on the outside and creamy on the inside. Hard to resist those crispy edges topped with the brightness of fresh garlic herbs.
In a large pot, add potatoes, cold water an inch above potatoes, and a tablespoon of sea salt. Bring to boil and simmer until just past fork-tender. About 15-20 minutes. Drain.
Place potatoes on baking sheet and press down with potato masher until about ¼-inch thick. Drizzle with olive oil and sea salt. Roast about 20-30 minutes.