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Fresh Chopped Herbs, for garnish (optional)
Preheat oven to 425 degrees.
Bring medium pot salted water to boil. Add sweet fingerling potatoes and cook 15-20 minutes, until fork tender.
Drain potatoes in colander and let sit until cool enough to handle;
then, spread out on baking sheet and use flat-bottom glass to gently smash potatoes until they’re ⅓ to ½ inch thick. Be careful not to crush them to point of falling apart.
Drizzle with olive oil and place in oven. Bake until turning crispy on top, then flip and continue until golden brown and crispy all over.
Sprinkle with flaky salt and freshly chopped herbs, if desired.