1 1/2 lbs. baby potatoes (Yukon Gold or red), scrubbed
2 tsp. salt
5 Tbsp. Country Crock® Plant Butter with Avocado Oil Stick, melted and divided
2 cloves garlic, minced
2 Tbsp. chopped fresh herbs (we used rosemary, chives and thyme)
Preheat oven to 450°F.
Arrange potatoes in large pot and cover with cold water by about 1-inch. Add salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and let cool slightly.
Meanwhile, combine 4 tablespoons Country Crock® Plant Butter with Avocado Oil, garlic and herbs. Brush two baking sheets with remaining Plant Butter and arrange potatoes on baking sheet.
Smash potatoes with a drinking glass or measuring cup until flattened but still in one piece. Brush with Plant Butter mixture. Roast until crisp and golden brown, about 10 minutes.