Instructions

• Preheat the oven to 200°C (390°F).
• Place the 1 pound (450 g) baby potatoes in a large pot and cover with cold water. Add the 1/2 teaspoon salt to the water and bring to a boil.
• Boil the potatoes for 15–20 minutes, or until a knife or skewer slides easily into the center of a potato and they are tender.
• Drain the potatoes thoroughly in a colander and return them briefly to the pot or a bowl to let surface steam escape (1–2 minutes).
• Pour the 2 tablespoons (30 ml) olive oil onto a baking tray and spread it to lightly coat the tray. Reserve any remaining oil for brushing the potatoes.
• Transfer the drained potatoes to the oiled baking tray, spacing them in a single layer.
• Using the back of a fork or a potato masher, gently press each potato until it is slightly crushed but still keeps its shape (do not flatten completely).
• In a small bowl, combine the crushed 1 clove garlic, the 1 teaspoon chopped fresh parsley or basil, the 1/2 teaspoon ground black pepper, and the reserved olive oil. Stir to make a loose dressing.
• Brush or spoon this garlic-herb-oil mixture evenly over the crushed potatoes so they are lightly coated.
• Bake the potatoes in the preheated oven for 10–15 minutes, until the edges are golden and slightly crisp. Baking time will vary with potato size—check toward the shorter end of the range.
• Remove from the oven and serve immediately.