Easy Crispy Smashed Potatoes

Ingredients:

• 12–15 baby potatoes (skin on)

• 3 tbsp olive oil or melted butter (or a mix)

• 2–3 garlic cloves, minced (optional)

• ½ tsp paprika or chili flakes (optional)

• Salt & black pepper, to taste

• Fresh parsley (or chives/coriander), chopped

Instructions:

Cook Potatoes

• Boil method: Place potatoes in salted water, boil until fork-tender (15–20 min), then drain.

• Microwave method: Place potatoes in a microwave-safe bowl, add 2–3 tbsp water, cover, and microwave on high 8–10 minutes until tender.

Smash

• Preheat oven to 220°C (425°F).

• Place cooked potatoes on a greased baking tray.

• Smash each gently with the bottom of a glass or potato masher (about 1–2 cm thick).

Season

• Drizzle with olive oil/butter.

• Sprinkle salt, pepper, garlic, and paprika/chili flakes.

Bake

• Roast for 20–25 minutes until golden and crispy.

• For extra crunch, flip halfway.

Finish & Serve

• Garnish with parsley or herbs.

• Serve hot with sour cream, yogurt dip, or sauce.