It is in my humble opinion that potatoes should always be smashed. I've honestly never had a potato that tasted this good and I crave them all the time, which is bad, because they're essentially soaked in olive oil.
You'll want to be liberal with the amount of olive oil, and the cooking time is approximate. You can watch the video by clicking the link at the bottom of this post if you have any questions. Just know that there's really no way to mess these potatoes up!
Ingredients:
1 lb fingerling potatoes
Lots of olive oil
Salt
4-5 sliced garlic cloves
Rosemary & thyme
Crushed red pepper
Directions:
Bring a large pot of water to a boil and cook potatoes (with skin) until tender. Strain and place potatoes on a flat work surface. Smash potatoes with a spatula or similar flat object, but not too much that the potato is no longer intact. Heat 1-2 tbs of olive oil in a cast iron skillet over medium heat. Place potatoes in skillet, salt and cook each side for about 3 minutes or until golden-brown, flipping once. Add sliced garlic and 1-2 tbs more oil to skillet, cook 2-3 minutes longer flipping once. Add a few sprigs of rosemary and thyme and more olive oil, salt, and crushed red pepper to taste. Serve!
Video recipe by Bon Appetit