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crispy smashed potatoes in a wide horizontal shot, golden and crackly-edged, sprinkled with fresh parsley on a rustic sheet pan, bright natural light, shallow depth of field, landscape orientation

Crispy Smashed Potatoes

Baby potatoes that are smashed and roasted till they are crispy on the outside and soft on the inside.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs baby potatoes
  • 4 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped

Method
 

  1. Boil the baby potatoes in salted water for about 15 minutes until fork-tender, then drain.
  2. Place them on an oiled baking sheet and gently smash each one flat with a glass.
  3. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
  4. Roast at 450F for 25 minutes until the edges are crispy and golden.
  5. Scatter fresh parsley over the top before serving.

Notes

Pressing harder makes crispier potatoes, just don't break them apart.