Smashed Potatoes
These crispy smashed potatoes are a fun, flavorful side dish or snack! They're best straight off the sheet pan, when they're still crisp and hot from the oven.
Ingredients
- 2 poundssmall yellow potatoes
- 2 teaspoonssea salt (divided)
- 2 tablespoonsextra-virgin olive oil (plus more for the pans)
- 1 ½ teaspoonsgarlic powder
- ¾ teaspoononion powder
- freshly ground black pepper
- 1 tablespoonfinely chopped fresh herbs (parsley, chives, and/or dill)
- flaky sea salt (optional)
- parmesan cheese (optional)
Directions
- 1
Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.
- 2
Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.
- 3
Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick. Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper. Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway.
- 4
Season to taste with more sea salt, or flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.