smashed potato off the cutting board and onto a large
plate. Repeat with the remaining potatoes.
Heat the oil in a large nonstick skillet over medium heat
until shimmering. Add half of the potatoes and cook
occasionally shaking the pan gently, until golden brown
and crisp on the bottoms, about 8 minutes; reduce the
heat if the potatoes threaten to burn. Flip the potatoes and
brown the second side, about 8 minutes longer. Transfer
to a rimmed baking sheet and keep warm in the oven
while you cook the remaining potatoes.
- When all the potatoes are cooked, transfer to a bowl.
Add the herbs and toss to combine, season to taste with
salt and pepper, and serve.