Ingredients
Equipment
Method
Step-by-Step Instructions:
- Begin by placing the small yellow potatoes in a large pot and covering them with cold water. Add 1 teaspoon of sea salt and bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook the potatoes until they are fork-tender, about 15-20 minutes. Drain the potatoes and allow them to cool slightly.
- While the potatoes are cooling, preheat your oven to 450°F (232°C). This high temperature is key to achieving that crispy exterior.
- Once the potatoes are cool enough to handle, place them on a baking sheet lined with parchment paper. Using a potato masher or a fork, gently smash each potato until it flattens to about ½ inch thick.
- In a mixing bowl, whisk together the olive oil, garlic powder, onion powder, the remaining 1 teaspoon of sea salt, and freshly ground black pepper. Drizzle the mixture over the smashed potatoes, ensuring each one is well-coated.
- Place the baking sheet in the preheated oven and roast the potatoes for 20-25 minutes, or until they are golden brown and crispy. Flip them halfway through the cooking time for even crispiness.
- Once the potatoes are done roasting, remove them from the oven and sprinkle with finely chopped fresh herbs, flaky sea salt (if desired), and Parmesan cheese for an extra flavor boost. Serve immediately and enjoy the crunch!
Notes
- For a lower-carb option, substitute potatoes with cauliflower florets.
- Use nutritional yeast instead of Parmesan cheese for a cheesy flavor without the carbs.
- Monitor the cooking time while boiling to avoid overcooking the potatoes.