Crispy Smashed Potatoes

Ingredients

Instructions:

1. Wash and rinse potatoes. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
2. Fill the pot with water until the potatoes covered by 1 inch of water. Add 1 Tablespoon of salt. Bring to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes). When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
3. While the potatoes cook, preheat the oven to 425°F and drizzle with 1 Tablespoon of olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
4. Evenly distribute drained potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about 1/2 inch. (Thinner potatoes are more crispy.)
5. Drizzle the remaining 3 Tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining 1/4 teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
6. Bake until the potatoes are nice and go.

Source: cookieandkate.com