Smashed potatoes are the perfect compromise between a fluffy baked potato and a crispy french fry. Boiling them first ensures a creamy interior, while smashing them flat creates maximum surface area for roasting.

Ingredients You Need

• 1.5 lbs small baby potatoes (Yukon gold or red)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Salt, black pepper, and fresh thyme

Step-by-Step Instructions

1. Boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain and let dry for 5 minutes.

2. Preheat the oven to 425°F (220°C).

3. Place the potatoes on a greased baking sheet. Use the bottom of a heavy glass or mug to gently press down on each potato until it flattens but stays in one piece.

4. In a small bowl, mix the olive oil, minced garlic, salt, pepper, and thyme. Brush this mixture generously over each smashed potato.

5. Bake for 20-25 minutes until the edges are deep golden brown and crispy.

Troubleshooting: Why is my Ultra Crispy Smashed Potatoes not turning out right?

If you are having trouble getting this recipe right, ensure you are measuring ingredients accurately. Baking and cooking are sciences, and the right ratios matter. Also, check your oven temperature; many ovens run hot or cold.