Step by step

Method

10 steps

1. 1

   Bring a large pot of water to a gentle boil. Once a boil is reached, stir in the salt and add the potatoes. *Note: A gentler boil ensures more even cooking.

2. 2

   Let the potatoes bubble gently until tender, about 25 minutes. (It’s okay if the skins split.)

3. 3

   Gently drain and let the steam escape for 5 full minutes. Transfer to a light-colored, lightly greased baking sheet.

4. 4

   Preheat oven to 425° F.

5. 5

   Use the bottom of a jar or drinking glass to slowly mash the potato down. Thicker = fluffier in the middle. Thinner = crispier. (There is no wrong answer!)

6. 6

   Pro Tip: If the skin covers the top of the potato after I smash it, I like to move the skin to the edge and use a fork to gently fluff the middle of the potato.

7. 7

   Let the steam escape on the tray for 5 more minutes.

8. 8

   Sprinkle the potatoes with salt/pepper. Combine the melted butter, oil, rosemary, oregano, thyme, garlic powder, and sage. Use a pastry brush to brush it generously over the potatoes.

9. 9

   Bake for 40-45 minutes. Keep an eye on them towards the end, remove when it’s reached your desired level of golden crispiness!

10. 10

    Optional but recommended: Remove and brush with 1 more tablespoon of melted butter during the last 10 minutes. Serve hot!