1. Begin by washing the baby potatoes thoroughly. No need to peel them; the skins add texture and flavor.
2. Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
3. While the potatoes are boiling, prepare the creamy herb sauce: In a small bowl, combine sour cream, mayonnaise (if using), minced garlic, fresh herbs, lemon juice, smoked paprika, salt, and pepper. Mix well and refrigerate until ready.
4. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
5. Drain the potatoes and let them cool just enough to handle. Place them on the prepared baking sheet, leaving some space between each.
6. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it flattens to about half its original height but stays in one piece. This step is where the magic happens—don’t smash too hard, or they’ll break apart.
7. Drizzle the smashed potatoes generously with olive oil and sprinkle with salt and pepper.
8. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are golden and crisp.
9. Remove from the oven and let cool for a few minutes. Serve warm, generously topped with the creamy herb sauce.

I remember the first time I made this with Ouma—we were both nervous about smashing the potatoes without turning them to mush. Mama Lou just laughed and said, “Just be gentle, like you’re holding a secret.” That little lesson stuck with me, and it’s what makes this dish feel so personal every time I make it.