Smashed crispy potatoes with lemon and fresh herbs

• 900 g baby potatoesany color — gold, red, or mixed
• 4 tbs extra virgin olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp fine sea saltfor boiling water, plus more for seasoning
• ½ tsp flaky sea saltsuch as Maldon
• ½ tsp black pepperfreshly ground
• 1 lemon
• 15 g fresh flat-leaf parsleyroughly chopped
• 10 g fresh dillroughly chopped

1. 1

   Place a rack in the lower third of the oven and preheat to 230°C (450°F). While the oven heats, slide your sheet pan in to preheat too — this is the secret to extra-crispy bottoms.

   Tip: A hot pan means the potatoes start crisping the moment they hit the surface.

2. 2

   Add the baby potatoes to a large pot and cover with cold water by about 5cm (2 inches). Add 1 tsp fine sea salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until a knife slides through the largest potato with zero resistance, about 15-18 minutes.

   Tip: Start with cold water so the potatoes cook evenly from the outside in. Don't undercook — you want them very tender so they smash cleanly.

3. 3

   Drain the potatoes well and let them steam-dry in the colander for 2 minutes. This removes surface moisture, which is key for crispiness.

4. 4

   Carefully pull the hot sheet pan from the oven and drizzle 2 tbs of the olive oil across the surface. Arrange the potatoes on the pan with plenty of space between them. Using a potato masher or the flat bottom of a sturdy glass, press each potato down until it's about 1.5cm (½ inch) thick — you want cracks and rough edges, that's where the crunch lives.

   Tip: If any potatoes break apart, just push the pieces back together. Imperfect is perfect here.

5. 5

   Drizzle the remaining 2 tbs olive oil over the smashed potatoes. Sprinkle evenly with garlic powder, smoked paprika, and a good pinch of fine sea salt. Use your fingers or a brush to make sure oil and seasoning reach the edges and cracks.

6. 6

   Roast on the lower rack for 25-30 minutes, without flipping, until the edges are deeply golden and shatteringly crispy. The thinnest edges should look almost burnt — that's where the magic is.

   Tip: Resist the urge to flip them. Leaving them undisturbed builds the crispiest crust on the bottom.

7. 7

   Remove from the oven and immediately squeeze the lemon over the hot potatoes (cut the lemon in half and squeeze through your fingers to catch seeds). Scatter the chopped parsley and dill over the top, then finish with the flaky sea salt and freshly ground black pepper.

   Tip: Adding the lemon while the potatoes are screaming hot lets the acid soak into the cracks. The herbs wilt just slightly, which releases their fragrance.

• large pot (4-liter (4-quart))
• sheet pan (half-sheet (18x13 inch))
• potato masher or flat-bottomed glass

Per serving

Nutritional values are estimates only.