A simple recipe for crispy smashed potatoes, starting with boiling mini gold potatoes, then smashing them and baking until golden and crispy. Optionally served with sour cream.
1. Boil a pot of generously salted water and preheat the oven to 450°F. Add potatoes to the boiling water and cook 10-15 minutes until potatoes pierce easily with a fork (if you’re using larger potatoes you will need to cook 10-15 minutes longer).
2. Drain the potatoes and let cool for a few minutes, then place them one by one on a baking sheet coated with 2 tablespoons of olive oil. Smash each potato (don’t smash too hard or they will break apart) with the bottom of a cup or bowl.
3. Sprinkle with garlic powder, salt, and pepper, and drizzle with 1 tablespoon more olive oil.
4. Bake at 450°F for 25-30 minutes until the edges are golden and crispy (bake 10-15 minutes longer if using larger potatoes). Serve crispy bottom side up and enjoy!
