Ingredients:

  • 2 pounds small Yukon Gold or baby potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder (optional)
  • Fresh herbs (like parsley or chives), chopped
  • Flaky sea salt for finishing

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender (about 15-20 minutes).
  2. While potatoes are boiling, preheat the oven to 450°F (230°C).
  3. Drain the potatoes and let them cool slightly, about 5 minutes. Transfer to a baking sheet lined with parchment paper.
  4. Use the bottom of a cup or a potato masher to gently flatten each potato to about ½ inch thickness.
  5. Drizzle the smashed potatoes with olive oil, then sprinkle with salt, pepper, and garlic powder (if using).
  6. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy.
  7. Remove from oven, garnish with chopped herbs and flaky sea salt, and serve warm.