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Gather all ingredients.
Place potatoes in a saucepan; fill with enough water to cover potatoes. Bring to a boil; reduce heat to medium-low and cook potatoes until tender but not mushy, about 15 to 20 minutes. Drain potatoes in a colander; transfer to a baking sheet lined with a clean dish towel and allow to cool and dry out a little, about 10 minutes.
While potatoes are cooling, mix olive oil, balsamic vinegar, butter, garlic, rosemary, sage, thyme, savory, salt, and pepper in a bowl until well combined.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place cooled potatoes in a single layer on the prepared baking sheet. Use a potato masher or the heel of your hand to lightly press down on potatoes to crush them.
Spoon the oil-herb mixture over each smashed potato.
Bake potatoes in the preheated oven until crispy, about 25 minutes. Let cool slightly before serving.