Description
Breakfast, lunch, or dinner, these guys are the perfect sidekick to any meal. Besides french fries, this might be my favorite way to eat potatoes. Boil, smash, and roast to crispy perfection.
Ingredients
Scale
- 1 1/2 pounds baby dutch yellow potatoes, (about 24)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- Olive oil for drizzling
Instructions
- Preheat oven to 450 degrees. Place the potatoes in a pot and fill with cold water until potatoes are covered. Bring water to a boil and cook until potatoes are fork tender, but not falling apart, about 10-15 minutes.
- Drain potatoes well and place on a parchment lined baking sheet. Using the bottom of a glass, gently press down on each potato until smashed. (Lightly greasing the bottom of the glass will help the potatoes not stick.) Drizzle a little olive oil over each potato and sprinkle with the spice mixture. Bake for 20-30 minutes or until crisp on the outside. Serve immediately.