Crispy Smashed Potatoes with Herb Oil

Instructions

1. 1. Preheat oven to 450F. Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt and the baking soda (the alkaline water helps the skins crisp up). Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 15-20 minutes.
2. 2. Drain the potatoes and let them steam dry in the colander for 5 minutes. Meanwhile, gently warm 1/4 cup of the olive oil in a small saucepan with the smashed garlic cloves and fresh thyme and rosemary sprigs over low heat for 5 minutes to infuse the oil. Remove from heat and let cool slightly. Discard the herb sprigs and garlic.
3. 3. Place the potatoes on a rimmed baking sheet. Using the bottom of a glass or measuring cup, gently but firmly smash each potato to about 1/2-inch thickness.
4. 4. Drizzle the herb-infused oil over the smashed potatoes. In a small bowl, mix the kosher salt, garlic powder, and black pepper. Sprinkle half the seasoning over the potatoes.
5. 5. Roast for 20-25 minutes until the bottoms are deep golden brown. Carefully flip each potato, sprinkle with the remaining seasoning, and roast for another 20-25 minutes until crispy on both sides.
6. 6. Transfer to a platter, sprinkle with grated Parmesan and fresh parsley, and serve hot.