Step 1

Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil.

Step 2

Boil the potatoes until fork tender, 15-20 minutes or until easily pierced with a knife. Drain remove excess moisture, and allow to cool.

Step 3

Meanwhile, preheat the oven to 450°

Step 4

Spray the large baking sheet with non-stick spray, set aside. For easy clean up line with parchment paper.

Step 5

Finely mince the parsley and garlic, combine with the olive oil in a small bowl, set aside.

Step 6

Once the potatoes are cool, press on the potatoes and smash them until they about 1/3 inch thick. I use a small glass. Place potatoes on a baking sheet about 1 inch apart.

Step 7

Drizzle the garlic butter over each potato, sprinkle generously with salt and pepper.

Step 8

Bake for 15-20 minutes until edges are crunchy and golden brown for maximum crunchiness!