Creamy Crispy Herby Potatoes

Creamy Crispy Herby Potatoes
Serves 2 to 4

Bring 4 to 5 Yukon gold potatoes up to a boil in cold water. Season the water generously with salt and cook until fork tender, ~10-15 minutes. Remove the potatoes and cool slightly. Preheat the oven to 425 degrees F. Drizzle a sheet tray with EVOO & pad of butter so that it's fully coated. CAREFULLY smash the potatoes using the bottom of a glass (cover the top with a towel) or your hands (if cool enough). Season the potatoes again with more salt and a drizzling of EVOO. Roast for 15-20 minutes until crispy. If you don't have a convection oven, flip about 7 to 8 minutes in and continue roasting for another 7 to 8 minutes. Plate the potatoes and season with chopped herbs, more salt, and another drizzle of EVOO for good measure.

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