The Crispiest Oven Roasted Smashed Potatoes

Ingredients

• 1.5 lb Baby Yukon Gold Potatoes (washed, skins left on)
• 1 tsp Baking Soda (added to boiling water to soften skins)
• 3 tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Dried Oregano
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 0.5 tsp Black Pepper (freshly ground if possible)
• 0.5 tsp Dried Rosemary
• 0.5 tsp Garlic Salt
• 0.5 tsp Red Chili Flakes (plus extra for topping)
• 2 tbsp Unsalted Butter (cut into pieces)
• 2 cloves Fresh Garlic (minced)
• 1 tbsp Fresh Parsley (chopped)
• 1 tbsp Chili Oil (optional for extra heat)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the potatoes.

   Time: PT10M

   Temperature: 425°F

2. Boil Potatoes with Baking Soda

   Fill a large pot with water, add 1 tsp baking soda, bring to a boil, then add the baby Yukon Gold potatoes. Boil for about 20 minutes, or until a fork slides in easily.

   Time: PT20M

3. Make Herb‑Oil Seasoning

   In a mixing bowl combine 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, ½ tsp black pepper, ½ tsp dried rosemary, ½ tsp garlic salt, and ½ tsp red chili flakes. Whisk until well blended.

   Time: PT5M

4. Drain and Coat Potatoes

   Drain the boiled potatoes and let them sit for 2 minutes to steam‑dry. Transfer them to the bowl with the seasoned oil and toss gently until each potato is evenly coated.

   Time: PT5M

5. Arrange and Smash

   Spread the coated potatoes on a lined baking sheet, leaving space between each. Using the bottom of a glass, a spatula, or a potato masher, press each potato down until it’s about ½ inch thick.

   Time: PT5M

6. Bake Until Crispy

   Place the sheet pan in the preheated oven and bake for 20 minutes, flipping halfway through, until the edges are golden‑brown and crisp.

   Time: PT20M

   Temperature: 425°F

7. Prepare Garlic‑Chili Butter

   While the potatoes bake, melt 2 tbsp butter in a small saucepan over medium heat. Add the minced garlic, ½ tsp red chili flakes, and 1 tbsp chili oil; cook 2–3 minutes until fragrant. Remove from heat and stir in the chopped parsley.

   Time: PT5M

8. Finish and Serve

   Remove the crispy smashed potatoes from the oven, drizzle the garlic‑chili butter over the top, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

3g

Carbohydrates

30g

Fat

8g

Fiber

3g