Crispy Smashed Potatoes

2 pounds small yellow potatoes 2 teaspoons sea salt, divided 2 tablespoons extra-virgin olive oil, more for the pans 1½ teaspoons garlic powder ¾ teaspoon onion powder Freshly ground black pepper

Ingredients

1 tablespoon finely chopped fresh herbs, (parsley, chives, and/or dill) Flaky sea salt, optional Parmesan cheese, optional

Ingredients

Instructions

Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.

Scribbled Underline

Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. 

Scribbled Underline

Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.

Scribbled Underline

Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick. 

Scribbled Underline

 Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper. 

Scribbled Underline

Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway.

Scribbled Underline