Crispy Yukon Gold Smashed Potatoes

Boil the potatoes. Add the Yukon Golds to a large pot and cover with cold water by about 1 inch. Salt the water generously with 1 to 2 tablespoons kosher salt (Diamond Crystal). Bring to a boil, then reduce to a steady simmer and cook until fully tender, 15 to 20 minutes depending on size. A knife should slide in with almost no resistance so they smash easily.

Steam dry. Drain in a colander and let the potatoes sit for 5 minutes so excess moisture evaporates. This small step pays you back in crisp.

Heat the oven and prep the pan. Preheat to 450°F. Add about 2 tablespoons of the olive oil to a rimmed baking sheet and spread it around so the surface is evenly slick (if using parchment, line the pan, then oil the parchment). If your potatoes will be crowded, use two sheet pans. Space equals crisp.

Smash. Transfer potatoes to the sheet pan. Use a potato masher or the bottom of a sturdy glass to press each potato to about 1/2-inch thick. If a few edges break off, that is extra crispy territory.

Season and roast. Drizzle the remaining 1 tablespoon olive oil over the tops. Season with pepper and garlic powder if using. For salt, start with 1/2 teaspoon and add more to taste (especially if you salted your boiling water heavily). Roast for 25 to 30 minutes, flipping once halfway through, until deeply golden with crisp edges.

Make the garlic herb butter. While the potatoes roast, melt butter in a small skillet over medium-low heat. Add minced garlic and cook 30 to 60 seconds just until fragrant. Do not let it brown, or it can turn bitter. Turn off the heat, then stir in lemon zest, lemon juice, and parsley.

Finish and serve. Spoon the garlic herb butter over the hot potatoes. Taste and hit with flaky salt. Serve immediately while the edges are still crisp and loud.