Name: Crispy Smashed Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 2 pounds small-to-medium red or yellow potatoes; 1 tablespoon plus ¼ teaspoon fine sea salt, divided; 4 tablespoons olive oil, divided; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; Freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley, chives and/or green onion

Ingredients

4 serv.

2 pounds small-to-medium red or yellow potatoes
1 tablespoon plus ¼ teaspoon fine sea salt, divided
4 tablespoons olive oil, divided
¼ teaspoon garlic powder
¼ teaspoon onion powder
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, chives and/or green onion

Instructions

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1 To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
2 Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
3 While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
4 When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
5 Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
6 Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
7 Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.