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A two-step cooking process yields potatoes that are tender on the inside and crispy on the outside. First, simmer them in salted water. Let cool, then smash the potatoes and fry in a griddle pan until browned. Garnish with a handful of chopped fresh herbs.
3 lb. baby Yukon Gold potatoes, each 1 to 2 inches each in diameter
Sea salt, to taste
1/4 cup olive oil, plus more as needed
1 fresh rosemary sprig plus 1/2 tsp. chopped rosemary
2 Tbs. unsalted butter
Freshly ground pepper, to taste
1/2 tsp. chopped fresh thyme
2 tsp. chopped fresh flat-leaf parsley
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