1. Boil the Potatoes
Place potatoes in salted water and bring to a boil.
Cook until fork-tender, about 15–20 minutes. Drain well.
2. Smash
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Place potatoes on the sheet and gently press each one down with the bottom of a glass or potato masher until about ½ inch thick.
3. Season
Mix olive oil, garlic, salt, pepper, and paprika.
Brush or drizzle generously over the smashed potatoes.
4. Bake
Roast for 25–30 minutes, flipping halfway if you want them extra crispy, until golden and crunchy.
5. Serve
Sprinkle with fresh herbs and serve hot with ketchup, ranch, garlic aioli, or sour cream dip.
Tips
✔ Use small potatoes so they crisp up more easily.
✔ For ultra-crispiness, after boiling, let potatoes steam-dry before smashing.
✔ Add parmesan cheese before baking for cheesy crust.
ADVERTISEMENT
