Boiled until tender, gently smashed, and roasted until crisp, these new potatoes are finished with garlic and fresh herbs. Crispy on the outside and creamy in the center, they're an easy side dish that celebrates the simple flavors of the summer harvest.
1. Place potatoes in a large pot and cover with cold, well salted water. Bring to a boil and cook until fork tender. Drain well.
2. Preheat oven to 425 F. Arrange cooked potatoes on a parchment lined baking sheet. Using the bottom of a glass or a potato masher, gently press each potato until it is about 1/2 inch thick.
3. Combine olive oil, melted butter, grated garlic, salt and a few grinds of pepper. Brush the mixture generously over each smashed potato.
4. Roast until the edges are deeply golden and crisp.
5. Transfer the potatoes to a serving platter and sprinkle with parsley and chives. Finish with flaky salt and an extra crack of black pepper.