Easy Crispy Smashed Potatoes Snack
Ingredients
- 2 lbs baby potatoes
- 1/4 cup kosher or pickling salt
- 1/4 cup olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
Preparation
Preheat the oven to 425°F.
Place the potatoes in a large pot, add the salt and enough water to cover by 2 inches, bring to a boil over high heat, then reduce to a low boil and cook until barely fork tender, about 15 minutes.
Drain the potatoes.
Transfer them to a large baking sheet and place in the oven for 2-3 minutes to dry off.
Remove from the oven and, once cool enough to handle, coat them in the oil then sprinkle the garlic powder, onion powder, and black pepper on them.
Spread them out evenly on the baking sheet and gently press down on each potato to smash them until about 1/2 inch thick using the bottom of a dry measuring cup or a potato masher.
Use a pastry brush to brush the oil from the tray onto the newly exposed insides of the potatoes.
Bake until the potatoes are golden and crispy, about 35-45 minutes. Do not flip.
Serve immediately.
Notes
The potatoes do not absorb all the salt during cooking, which seasons them perfectly.
If using larger potatoes, boiling time may need to be increased.
