Brush the potatoes to get rid of any dirt. Rinse, then pat dry with a kitchen towel.
Fill a large pot with water, then add the salt and potatoes. Boil until the potatoes have softened - about 20 minutes, depending on the size of the potatoes. When ready, the potatoes should be fork-tender.
Drain the water and move the potatoes onto a baking tray. With a flat object (the bottom of a glass /cup or a potato masher), press down until the potatoes are smashed.
Brush the potatoes with a little bit of the oil. Mince the herbs and mix them with the rest of the oil. Set aside.
Roast the smashed potatoes in the oven at 450ºF/230ºC for 15-20 minutes. In the last 5 minutes, take them out of the oven and cover them with the herby oil. Place them back in the oven to finish cooking.If you want them crispier, bake for up to 25 minutes, still adding the herby oil only in the last 5 minutes to avoid burning the herbs.
Remove from the oven and serve them warm and buttery, topped with your favorite extras.
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Notes
To store: Keep in an airtight container in the fridge for up to 5 days. They will lose their crispness once chilled, so it's best to reheat them in the oven to try and get some crispness back again.Optional add-ins:
Cheese: Sprinkle parmesan or cheddar for extra crisp and flavor.
Seasonings: Experiment with different herbs and spices.
Roasted garlic: Roast the garlic whole alongside the potatoes, then crush and top the crispy potatoes before serving.