These crispy smashed potatoes are the ultimate side dish, combining a crunchy golden exterior with a fluffy interior. Start by boiling baby Yukon Gold potatoes until fork-tender, about 15 minutes, then drain and let them cool slightly before smashing them with the bottom of a heavy glass.
Drizzle generously with olive oil, season with flaky salt and cracked pepper, then roast at 425 degrees for 25 minutes until deeply golden and crispy around the edges. While they roast, prepare the garlic herb butter by melting butter with minced garlic, fresh rosemary, and thyme.
Spoon the herb butter over the potatoes as soon as they come out of the oven and finish with a sprinkle of fresh parsley and grated Parmesan.
