Directions

1. Preheat the oven to 395°F. Line a baking sheet with parchment paper or lightly grease it.
2. Place the potatoes in a large pot and cover them with water and 1 tablespoon of salt. Bring to a boil over high heat. Cook until potatoes are fork-tender, about 15-20 minutes.
3. Drain the potatoes well and let them sit for a minute to dry out a bit. Arrange them on the prepared baking sheet, leaving some space between each one.
4. Use a potato masher or the bottom of a glass to gently press down on each potato until it is roughly smashed, yet still in one piece.
5. Drizzle olive oil over potatoes. Sprinkle salt and pepper to taste.
6. Roast in the preheated oven until the potatoes are crispy and golden, about 30-40 minutes.
7. If using Parmesan cheese, sprinkle it over the potatoes during the last 5 minutes of roasting.
8. Remove from the oven, taste for seasoning, and add additional salt if necessary. Serve hot.
Variations & Tips
– For a bit of a kick, add a pinch of red pepper flakes to the oil mixture.
– You can experiment with different herbs like dill, parsley, or chives for varied flavor profiles. You can also use garlic and butter as well.
– If you’re avoiding cheese, try a nutritional yeast sprinkle for a similar cheesy, nutty flavor without the dairy.
– Smaller potatoes work best for this recipe as they tend to get crispier. However, if you only have larger ones, you can simply cut them into halves or quarters before boiling.
– For even cooking, try to select potatoes that are similar in size.
– To ensure a crispier skin, make sure the potatoes are completely dry after boiling and before smashing.

– If you like a touch of sweetness, a drizzle of balsamic glaze before serving can add a lovely complexity to the dish.
– For a heartier flavor, consider using duck fat or bacon grease in place of olive oil.