Author: Sandra Valvassori, adapted from the Kitchn
sandravalvassori.com
Servings: 6
Ingredients
3poundsnew potatoessuch as yukon gold, red, white, fingerling or a mix
1Tablespoonkosher saltto boil
4Tablespoonsextra virgin olive oilor ghee, or fat of choice
3teaspoonsherb saltor to taste (recipe follows)
Herb Salt
Makes about 1/2 cup
1/2cupkosher saltI like Diamond Crystal
2cupslightly packed fresh parsley leaves and tender stems
1/2cuplightly packed fresh rosemary leaves
1/4cuplightly packed fresh thyme leaves
1/4cuplightly packed fresh sage leaves
1/4cupchopped chivesoptional
*see notes for tips on how to store your herb salt
Instructions
Preheat oven to 425° and line a large rimmed baking sheet with parchment paper.
Scrub any dirt off the potatoes and place in a large pot. Add water to cover by 1 inch, add 1 tablespoon salt and bring to a boil. Reduce heat to medium-low, and simmer until potatoes are just cooked through and pierced easily with a small sharp knife, about 15 minutes (time will vary depending on the size of your potatoes). Do not to overcook as they’ll fall apart when smashed.
Meanwhile make the herb salt; wash the herbs and dry thoroughly. Place all the ingredients in a food processor and process until it's all finely and evenly chopped.
Drain the potatoes and let dry and cool slightly in the same, still hot, pot. While still warm, transfer potatoes to prepared baking sheet, add the olive oil and the herb salt and toss them gently to coat well.
Flatten each potato gently using the bottom of a measuring cup or a clean tea towel. Try your best to keep them in one piece but it's okay if they fall apart a bit.
Roast for 25 to 30 minutes, rotating the pan about halfway through (no need to flip the potatoes), until deep golden and crispy all around the edges. Serve warm sprinkled with more herb salt, if desired.
Notes
To store Herb Salt, place the prepared herb mixture in a glass jar. Herbs will keep in the fridge up to 6 months. Alternatively, store the salt in a ziplock bag and place in freezer. Use the herb salt cautiously as it is very salty. Start with very small amounts and go from there. Use it in any recipes that would benefit from an extra punch of salty aromatics; rub on meat and fish before or after roasting or grilling. Sprinkle it in soups and stews, or over grilled or roasted vegetables.