Crispy Smashed Potatoes

Ingredients

• 4 pounds small red or Yukon gold potatoes
• Kosher salt
• 1 cup vegetable oil
• Freshly ground black pepper
• 1/4 cup sliced chives, parsley, or tarragon, optional

Directions

1. Put the potatoes into a roomy pot, add enough cold water to cover them, and salt the water generously. Set the pot over high heat and bring it to a boil; once it is boiling, cook until the potatoes are fully tender, about 10 minutes, checking with a sharp knife or cake tester.
2. Tip the potatoes into a colander in the sink, then leave them for 10 minutes so they can dry off and cool slightly.
3. Handle 1 potato at a time: set it on a cutting board and press down firmly with the underside of a heavy skillet until it is about 1/2-inch thick. As you go, move the flattened potatoes to a large plate or tray.
4. In a large skillet, non-stick or cast iron, warm 1/2 cup oil over medium heat until the surface shimmers. Add only as many potatoes as can sit in 1 layer. Cook them, giving the pan an occasional shake, until the bottoms are a deep golden brown, about 6 minutes. Use a thin metal spatula to turn them carefully, then cook the other side until browned and crisp, about 5 minutes longer. Move the potatoes onto a plate lined with paper towels to drain.
5. Keep cooking the potatoes in batches, adding more oil or fat when needed, until they are all done. You can leave them aside at this point until you are ready to serve.
6. To serve, place the oven racks in the upper- and lower-middle positions and heat the oven to 400 degrees F. Spread the potatoes across large rimmed baking sheets. Put them in the oven and cook until warmed through, about 6 minutes. Move the potatoes to a large bowl, season to taste with salt and pepper, add the herbs if you are using them, toss to distribute, transfer to a serving platter, and serve.