Step 1

Preheat your oven 450 degrees Fahrenheit and brush one tablespoon of extra virgin olive oil over a half baking sheet.

Step 2

Place potatoes in a large Dutch oven covered with water and add 1 tablespoon of salt.  Bring the pot to a boil and then reduce to a simmer and cook until fork tender (about 15-20 minutes) - time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed. Drain and allow the potatoes to cool until you can safely handle them (about 5 minutes).

Step 3

Place each potato onto the large oil-greased baking sheet and use the bottom of a metal measuring cup or the bottom of a glass to press down on and smash each potato until it is 1/4 inch thick.  Repeat until all potatoes are smashed.  It is okay if the potatoes break apart.

Step 4

Drizzle 3/4 teaspoon of olive oil over each smashed potato and then season generously with the salt, pepper and garlic powder.

Step 5

Bake for 20 minutes on the middle rack then carefully flip each potato and bake another 20 minutes until golden brown with crispy edges.  Watch closely toward the end to avoid burning.  Serve hot right off the baking sheet or on a platter.  Garnish with freshly chopped parsley and flaky sea salt if desired.  Add any of the topping ideas mentioned in the above article.