Crispy smashed potatoes with golden edges and soft, fluffy centers the perfect comforting side dish that goes with everything.

Scale

1.5 lbs baby Yukon Gold or red potatoes

2 tbsp olive oil

1 tsp garlic powder

½ tsp sea salt

¼ tsp black pepper

Fresh parsley, for garnish

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Boil potatoes until fork-tender (about 20 minutes). Drain and cool slightly.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Arrange potatoes on sheet. Smash each gently to ½-inch thickness.

Drizzle with olive oil. Sprinkle garlic powder, salt, and pepper.

Roast for 25–30 minutes, flipping once, until golden and crispy.

Garnish with fresh parsley. Serve hot.

Use waxy potatoes like Yukon Gold or red for best texture.

Flip halfway during roasting for maximum crispiness.

To store, refrigerate in an airtight container for up to 4 days.