Garlic Herb Roasted Smashed Potatoes

Begin by submerging potatoes in a 5-quart cooking vessel and covering them with 3 quarts of chilled water. Add a generous amount of kosher salt, then gradually bring the mixture to a gentle simmer over high heat. Once at a boil, reduce the temperature to a low-medium setting and continue cooking until the potatoes are just tender enough to be easily pierced with a fork, typically taking 15 to 20 minutes; carefully pour off the water and let the potatoes cool just until they have reached a comfortable temperature to handle.

Transfer the cooled potatoes to a baking sheet and allow them to continue cooling until they have reached room temperature. To prepare the potatoes for mashing, make 4 or 5 shallow cuts along the sides of each potato, spaced about every inch apart, to facilitate even splitting when smashed. Refrigerate the potatoes for an extended period of time, ideally 8 hours or overnight, to allow them to chill completely and become easier to handle.

In a small pan, melt butter over medium heat while cooking garlic, rosemary, and thyme until the butter has melted and begun to bubble, and the garlic has softened and started to turn a light golden color, typically taking 3 to 5 minutes; remove from heat.

Preheat your oven to a high temperature of 450 degrees F (232 degrees C). Line two baking sheets with silicone mats, such as Silpat; generously brush on some infused butter to prevent sticking. Gently smash each potato between two pieces of plastic wrap using a flat, heavy object until it reaches a thickness of 1/2- to 3/4-inch; season generously with salt, pepper, and cayenne on both sides, taking care not to break the potatoes into small pieces; transfer the smashed potatoes to prepared baking sheets, being mindful of overlapping potatoes. Very generously drizzle and brush most of the infused butter on top.

Bake the smashed potatoes in the preheated oven until they are well browned and crunchy around the edges, typically taking 35 to 45 minutes.

Meanwhile, place the pan with remaining infused butter back over medium-low heat and cook while stirring until the garlic has started to turn a very light golden brown, 3 to 4 minutes; remove from heat and reserve.

Carefully transfer the baked potatoes to a serving platter and scatter golden brown garlic slices on top, if desired; crumble any toasted herbs for added flavor. Serve the potatoes immediately.