Ingredients:

  • 12 oz baby potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon salt (+1 teaspoon for seasoning)
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Freshly cracked pepper, to taste
  • Parmesan, for topping (I prefer a block to be freshly grated)
  • Fresh parsley, chopped for topping

Preparation:

  1. Preheat oven to 425º F and grease a baking sheet with olive oil.
  2. Place the potatoes in a pot and cover with water until submerged.
  3. Add 1 tablespoon of salt to the water and place the pot over medium high heat.
  4. Bring the water to a boil and cook the potatoes until fork tender, about 20 minutes.
  5. Drain the potatoes in a colander and letting them sit to cool off, just so they aren’t too hot to handle!
  6. Place the potatoes on the baking sheet and spread out. The sheet shouldn’t be too crowded.
  7. Using a fork or a glass gently smash the potatoes down to flatten (careful not to mash them!)
  8. Drizzle the smashed potatoes with the melted butter, and sprinkle with the onion and garlic powder, remaining 1 teaspoon of salt, and fresh cracked pepper.
  9. Bake for 25-30 minutes or until golden and crispy.
  10. Immediately top with fresh grated parmesan (the residual heat will allow the Parmesan to partially melt)
  11. Transfer to a plate, top with fresh parsley & enjoy!