Place the potatoes in a large soup pot and fill the pot with water until the potatoes are fully submerged under water. Add 1 tbsp of salt and turn the heat up to high until the water starts boiling
After the water boils, bring the water to medium and cook for about 20 minutes until they are tender and they are easily pierced with a fork
Meanwhile, pre-heat the oven to 425F and grease a sheet pan with olive oil. Spread the oil until it completely covers the pan
When the potates finish cooking, drain them and let them cool for a few minutes. Safely transfer them to a baking sheet
Spread the potatoes apart and use either a potato masher or the bottom of a cup to gently smash each potato to a thickness of 1/2 inches
Evenly drizzle olive oil over the mashed potatoes and sprinkle the seasonings on top
Bake the ptoatoes for about 25 minutes until they are golden brown and crispy
Smashed Potatoes
Equipment
Ingredients
Instructions