Heat veggie broth in a large, covered pan.
Add fresh herbs and two tablespoons of butter.
Bring to a boil and let stew for five minutes.
Add potatoes into the broth, ensuring that they have enough room to spread when smashed, and ensuring that the broth is at least partially covering them.
Cook, covered, for 15-20 minutes, or until tender.
Uncover, and gently press down on each potato with the back of a spoon. Press just until you feel the pop of the skin breaking.
Continue cooking smashed potatoes until the liquid has completely evaporated.
Cook for an extra 3-5 minutes to get a nice, crisp edge.
Remove potatoes from the pan and scrape out the pan.
Add two more tablespoons of butter to the pan and melt over medium heat.
Flip the potatoes back into the pan, with the crispy side facing up.
Cook for a final 3-5 minutes or until browned.
Remove from the pan and serve. We top with rosemary, Parmesan, salt, and pepper.
Choosing the right pan for this dish is perhaps the most difficult aspect of the recipe. We ended up using a large sauté pan with a vented lid.