Boil the red potatoes for 15-20 minutes until tender.

Drain the potatoes thoroughly.

Lightly oil a baking pan with your choice of oil.

Place the boiled potatoes on the prepared pan.

Smash each potato gently using a flat-bottomed tool (tin foil and a thick dish cloth can be used).

In a small dish, combine the chopped parsley, oregano, basil, rosemary, chopped garlic cloves, and softened butter.

Microwave the herb and butter mixture until completely melted.

Pour the melted herb butter mixture evenly over the smashed potatoes.

Grill wrapped in foil or bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and tender.

Adjust cooking time to achieve desired tenderness.