Crispy Smashed Potatoes

Ingredients

• 1.5 lb baby potatoes (or new potatoes, washed)
• 3 tbsp olive oil (plus more for drizzling)
• salt (to taste, for boiling water and seasoning)
• black pepper (to taste)
• 1 tsp garlic powder
• 1 tbsp fresh rosemary (finely chopped)

Steps

1. 1

   Place the baby potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt to the water.

2. 2

   Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.

3. 3

   Preheat your oven to 425°F (220°C) and lightly grease a large rimmed baking sheet with olive oil.

4. 4

   Drain the potatoes and let them steam dry for a few minutes.

5. 5

   Place the potatoes on the prepared baking sheet. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato to flatten it until it is about 1/2-inch thick.

6. 6

   Drizzle the smashed potatoes generously with olive oil.

7. 7

   Season the potatoes evenly with salt, black pepper, garlic powder, and chopped rosemary.

8. 8

   Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are deep golden brown and crispy on the edges.

9. 9

   Remove from the oven and serve immediately while hot.

Notes

For extra crispiness, ensure the potatoes are very dry before smashing them. You can also add grated parmesan cheese during the last 5 minutes of baking.

Nutrition per serving

• side dish
• appetizer
• vegetarian
• gluten-free
• baked
• potatoes
• crispy