Crispy Smashed Baby Potatoes
1 lb baby potatoes
1 ½ tsp salt
2 tbsp olive oil
1 tsp dried parsley
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
Add salt to 6 cups of water in a large pan and bring to boil. Add potatoes and boil until tender but not falling apart (15-25 minutes, depending on size).
While potatoes are boiling, mix parsley, onion powder, garlic powder and pepper with olive oil.
When potatoes are done, remove from water and allow to cool slightly. Alternately, potatoes can be stored, tightly covered, in the refrigerator for up to 5 days before moving onto the next step.
Preheat the oven to 425℉.
Line a baking sheet with parchment paper and spread potatoes out over the surface. Using a potato masher or spatula, smash potatoes flat (½”), allowing skins to break. The thinner you smash the potatoes, the crispier they will be.
Drizzle olive oil mixture over potatoes and toss lightly to cover. Bake until the edges are golden (25-30 minutes).
4 servings, 150 calories per serving
Hack: Leftover potatoes can be refrigerated for up to 5 days (minus any days you kept them in the fridge before oven roasting). Reheat in 425℉ oven until warmed through.