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Smashed Potatoes

Smashed Potatoes are crispy, golden bites of pure comfort! These potatoes are boiled until tender, smashed to create plenty of crunchy edges, and roasted to perfection with olive oil and seasonings. They’re versatile, easy to make, and perfect as a side dish for any meal or an appetizer with your favorite dipping sauces.
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Equipment

  • Large pot
  • - Baking sheet
  • - Potato masher or fork
  • - Parchment paper or silicone baking mat
  • - Basting brush

Ingredients
  

  • - 2 lbs baby potatoes Yukon Gold or red potatoes work best
  • - 3 tbsp olive oil
  • - 1 tsp garlic powder
  • - 1 tsp dried rosemary or thyme
  • - 1/2 tsp paprika
  • - Salt and black pepper to taste
  • - Optional garnish: chopped parsley or grated Parmesan cheese

Instructions
 

  • **1. Boil the Potatoes:**
  • - Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
  • **2. Preheat the Oven:**
  • - While the potatoes boil, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • **3. Smash the Potatoes:**
  • - Drain the potatoes and let them cool slightly. Arrange them on the prepared baking sheet. Use a potato masher, the bottom of a glass, or a fork to gently press each potato until it’s flattened but still intact.
  • **4. Season and Oil:**
  • - Drizzle the potatoes generously with olive oil, ensuring the edges are coated for extra crispiness. Sprinkle with garlic powder, rosemary, paprika, salt, and pepper.
  • **5. Roast:**
  • - Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy around the edges.
  • **6. Serve:**
  • - Remove from the oven and garnish with chopped parsley or grated Parmesan cheese, if desired. Serve immediately.