Crispy Smashed Potatoes

🥘 Ingredients

• chopped fresh parsley (chives and/or green onion)
  2 tablespoons
• freshly ground black pepper (to taste)
• garlic powder
  1/4 teaspoon
• olive oil (divided)
  4 tablespoons
• onion powder
  1/4 teaspoon
• potatoes (to-medium red or yellow, small)
  2 pounds
• salt (plus 1/4 teaspoon fine sea, divided)
  1 tablespoon

🍳 Cookware

• dutch oven
• pot
• baking sheet
• colander

1. 1

   Gather chopped fresh parsley .

   chopped fresh parsley: 2 tablespoons (chives and/or green onion)
2. 2

   To prepare the potatoes , scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large dutch oven or soup pot .

   potatoes: 2 pounds (to-medium red or yellow, small)
3. 3

   Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt . Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around ⏱️ 20 minutes , and medium around ⏱️ 25 minutes ).

   salt: 1 tablespoon (plus 1/4 teaspoon fine sea, divided)
4. 4

   While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet . Brush the oil so it’s evenly distributed over the sheet.

   olive oil: 4 tablespoons (divided)
5. 5

   When the potatoes are done, drain them in a large colander and let them cool for about ⏱️ 5 minutes , until they can be handled safely.
6. 6

   Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about 1/2 inch. (Thinner potatoes are more crispy.)
7. 7

   Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder , onion powder and remaining 1/4 teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper .

   garlic powder: 1/4 teaspoon, onion powder: 1/4 teaspoon, freshly ground black pepper (to taste)
8. 8

   Bake until the potatoes are nice and golden on the edges, about ⏱️ 25-30 minutes . Sprinkle them with chopped fresh herbs, and serve hot.
9. 📝

   Nutrition: Fat: 14.3 g Calories: 281 calories Saturated Fat: 2.1 g Sodium: 623 mg Fiber: 4 g Cholesterol: 0 mg Carbohydrate: 36.5 g Sugar: 3 g Serving Size: 1/4 batch (sodium content is approximate given that the salt added to the water is not all absorbed) Trans Fat: 0 g Protein: 4.4 g