Ingredients:
- Potatoes: 1.5 – 2 pounds of baby Yukon Gold potatoes (or small red potatoes)
- Olive oil: 1/4 cup
- Butter: 2 tablespoons (optional, for extra richness)
- Garlic: 2-3 cloves, minced
- Herbs: Your choice! Fresh rosemary, thyme, parsley, or chives are all excellent. Roughly a tablespoon fresh, or a teaspoon dried.
- Salt and pepper: To taste
- Parmesan cheese (optional): For serving
Instructions:
- Preheat and prep: Preheat your oven to 450°F (230°C). Scrub potatoes thoroughly and cut any larger ones in half (you want them fairly small). Line a large baking sheet with parchment paper for easier cleanup.
- Boil the potatoes: Place potatoes in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt to the water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
- Drain and dry: Drain potatoes well. Let them sit in the colander for a few minutes to release excess steam and dry slightly. This helps achieve the crispiest result.
- Flavor infusion (optional): If you want a hint of garlic or herb flavor, melt the butter in the saucepan used for boiling. Add minced garlic and herbs, cooking just for 1 minute until fragrant. Remove garlic and herbs and proceed to the next step.
- Smash time! Gently smash each potato on the baking sheet using a potato masher, large fork, or even the bottom of a sturdy glass. You want them about ½ inch thick.
- Oil and seasoning: Drizzle generously with olive oil, making sure some gets underneath the potatoes. Sprinkle with salt, pepper, garlic powder (optional) and onion powder (optional). You can be generous with the seasoning.
- Bake: Bake for 25-35 minutes, or until deeply golden brown and crispy on the edges. Rotate the pan halfway through for even browning.
- Finishing touches: Sprinkle with freshly chopped herbs and a dusting of Parmesan cheese (optional). Serve immediately while hot and crispy!
Tips:
- Don’t over boil the potatoes: They should be fork-tender but not mushy.
- Larger potatoes: If using larger potatoes, boil them a bit longer to ensure they are cooked through before smashing.
- Experiment with flavors: Get creative! Add a sprinkle of paprika, chili flakes, Italian seasoning, or your own favorite spice mix.
- Double the recipe: This recipe is easily scaled up for a crowd.
