Boil: Place baby potatoes in a large pot, cover with cold water, bring to a rolling boil. Simmer until fork-tender (about 15 minutes), then drain thoroughly.

Preheat: While potatoes cook, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

Smash: Transfer boiled potatoes to the prepared sheet. Gently press each potato until about ½-inch thick.

Drizzle: Drizzle olive oil evenly over all smashed potatoes. Season with salt and black pepper.

Bake: Slide the baking sheet into the oven. Bake for 20–25 minutes, or until the potatoes develop deep golden-brown edges.

Mix: In a small bowl, whisk together minced garlic, chopped rosemary, thyme leaves, and parsley. Add lemon zest if desired.

Toss: Remove potatoes from the oven and sprinkle the herb mixture evenly over hot potatoes.