Place the baby potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a hard boil, then reduce to a gentle boil. Cook the potatoes until fork-tender, about 15-20 minutes.
Once cooked, drain the potatoes and immediately plunge them into ice water to stop the cooking process. This will help them retain their texture and prevent overcooking.
Preheat the Oven:
Preheat your oven to 425°F (220°C).
In a small bowl, combine the remaining ½ teaspoon of salt, olive oil, garlic powder, onion powder, and black pepper. Set aside.
Prepare the Baking Sheet:
Lightly brush a large baking sheet with a small amount of the seasoned olive oil mixture.
Smash the Potatoes:
Once the potatoes have cooled completely, drain and pat them dry.
Place the potatoes on the prepared baking sheet, leaving space between each.
Using a potato masher or the bottom of a sturdy glass, gently press down on each potato to smash it flat. Be careful to keep the potatoes in one piece.
Season and Roast:
Brush the smashed potatoes generously with the remaining seasoned olive oil mixture.
Roast in the preheated oven for 30 minutes, or until the potatoes are crispy and golden brown.
Add Herbs and Parmesan:
Remove the baking sheet from the oven and sprinkle the potatoes with the chopped fresh herbs and grated Parmesan cheese.
Return the potatoes to the oven and roast for an additional 5-10 minutes, until the cheese is melted and slightly golden.
Serve:
Serve the potatoes immediately for the best texture and flavor. Enjoy these crispy, flavorful smashed potatoes as a delicious side dish or appetizer!
Tip: For extra crispiness, use a convection setting on your oven if available. Enjoy your crispy smashed baby potatoes! 🥔🧀🌿
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