Simple seasoning and crispy edges make these smashed potatoes a family favorite side dish.
1–2 lbs of golden potatoes.
salt and pepper
half a lemon
Bring a large pot of water to a boil and add potatoes. Boil until fork tender. For tiny potatoes, this could be about 15 minutes; for larger potatoes, it could take 20-25.
Preheat the oven to 400 degrees while the potatoes boil.
Once fork tender, drain the potatoes and place them on a baking sheet. I usually use parchment paper to prevent sticking, but you can also spray the sheet with a nonstick spray.
Using a potato masher, or a fork, or a jar, smash each potato flat.
Generously drizzle with olive oil. Season with salt, pepper, and garlic powder. Put in oven and bake for 30 minutes until the edges are crispy.*
Remove from oven. Squeeze lemon over potatoes and sprinkle with parsley.
Baking time will differ depending on your oven, so check them every 10 minutes or so until they reach your desired level of crispiness.