Maybe something like these?

https://www.lastingredient.com/smashed-roasted-potatoes/

Or something with garlic and rosemary or thyme?

I buy the bags of baby potatoes that are purple and yellow. Boil them until tender. Then place in a bowl and sprinkle with olive oil and herbs and spices. Shake them up really good, then spread them on a cookie sheet and smash them with a cup. Pour some melted butter over them and broil them until browned and crispy on top.

Annie, the link you posted would work nicely and be delish with garlic, rosemary, thyme and/or chives.

I found this version in Fine Cooking a long time ago. It's pretty much the way I like to make smashed potatoes. I still have the 2004 issue of the magazine. It says "Fondantes" means "melting." What's nice is the cracked potatoes absorb the broth adding both flavor and kind of a creamy interior.

Potatoes Fondantes

About 2 pounds baby Yukon Gold or Red Bliss potatoes (1 1/2" to 2" in diameter)

1 sprig fresh rosemary

2 cups chicken broth

2 T. olive oil

1 T. butter

1 tsp. kosher salt

1 to 2 T. thinly sliced fresh chives

Fleur de sel or other sea salt for serving (optional)

A nonstick skillet is crucial so the potatoes don’t stick to the pan as the liquid evaporates.

Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use). Add the rosemary, broth, oil, butter, and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn’t, add more broth or water until it does.

Remove the pan from the heat and press on each potato with a 1/4-cup measure just until it cracks open. Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes. Gently turn the potatoes and brown the other side, another 4 to 5 minutes.

Press firmly on the potatoes to crack them; this helps them absorb more broth and ensures a creamy, moist interior. Then continue boiling, but now uncovered.

After the broth has completely reduced, let the potatoes sizzle in the skillet until their bottoms are deliciously browned. Turn to brown the other side and then serve while hot.

Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter. Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.

I think this is what you are after....Crash Hot Potatoes.

I think this is the recipe I've used a few times but most of them are similar if not identical.

Yum. I love the suggestions. Annie, what time is dinner? I should start getting ready.

LoneJack, that rwcipe looks delicious. I love rosemary.

I just made this this the other day and grandson loved it. I should make it again and freeze portions for him for future reference.

When I read the OP my immediate reaction was why. I grew up with frittatas that were made to use up the remainder of pasta. The ones without pasta we just called either cheese pie or quiche depending on how thick they were and if they had a crust.

The small potatoes are the easiest but rather than broiling bake at 475F until brown. Remember to turn them at least once during the cooking or the reverse side can be too soft and sadly when removing from pan leave the centers on the pan.

maifleur, do you mean rather than "boiling"?

However I do it, I was planning on putting them on parchment.

I like crashed potatoes. I boil them until just tender, crush them with either a potato masher or the bottom of a mug. Drizzle with oil, s/p and bake till nice and crisp. Alternatively, I've crisped them in a cast iron skillet instead of using the oven.

The baby potatoes definitely work, but I use any small potato in my bag of potatoes.

Here are some videos:

I have also been making baked wedge potatoes after boiling them. I've been using this seasoning and I just love it: https://madeinkc.co/products/jack-stack-french-fry-seasoning?variant=39310848655425&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic

@chloebud I wonder why they called them Potatoes Fondantes, being that fondant potatoes are cylindrical fried/roasted potatoes.

Annie, let us know which version you liked. I am doing my supper club within the next month or so and these would be a great add for a side and different for the casual, easy meal i’m planning.

food, Jaques Pepin could explain better since the recipe came from him. This is part of the article with the recipe in my old (May 2004) issue of Fine Cooking.

”Potatoes fondantes (which means “melting”) is an old French recipe. The idea is to boil potatoes in broth until tender and then press on them just so they crack open. This lets the potatoes absorb the broth, giving them a rich flavor and a creamy, almost “melting” texture.”

I checked and you’re right regarding Fondants Potatoes. Sounds like it’s referring to the method of cooking them by shaping into cylinders then roasting in butter and stock.

I like them best and they turn out crispiest when they're made on a dark sheet pan.

My company came and went and I decided against the potatoes only because they'd need watching at the end and we ate downstairs on the patio and I didn't want to run up and down to keep checking on them. So I switched to haricot vert with thyme and garlic. Everything came out delish.

I cook them in the IP ... move then to a sheet pan and smash; roast

”So I switched to haricot vert with thyme and garlic.”

Nice!

I used to do this quite a bit when I was raisng a family.

Just put the baked potato on a small plate and another small plate on top and give it a squash. Drizzle with oil and put under the broiler, or back into a hot oven.

Well, I made them as an experiment just for ourselves. They came out very good, nicely browned and crispy. But not as flavorful as I would've liked but then again I purposely wanted to see how they tasted as is so went pretty soft. I used a combo of EVOO and ghee for the oil, S&P and garlic powder. I'm so careful with garlic powder as it's easily overdone, but is easier to spread and won't burn like fresh garlic. Next time I would think about sprinkling with cheese of some sort before in the oven...parm or cheddar. I would also think about rosemary or thyme, more garlic and maybe onion powder too. I may have slightly overdone the potatoes as a few sort of fell apart when I was smashing them, and I switched from the masher to a glass as it seemed to keep the potatoes together better. I did it on parchment and had no issue with them not browning.

So all in all, a positive experience with a few more tweaks to reach perfection!

Rosemary is a must for any roasted potatoes in my kitchens.

One thing I was thinking is, as I have a convection oven, if they'd crisp better more like an air fryer if instead of on parchment, I put them elevated on a grate in the cookie sheet. Thoughts?

I spray a sheet pan with Pam olive oil spray and smash the potatoes directly on that and the bottoms get crispy as well as the top. They don't stick and clean up isn't a big deal. I don't have a convection oven but I assume that would make some difference.