Crispy Smashed Potatoes

INGREDIENTS:

• 4 lbs small to medium red potatoes
• 2 T. Plus 1/4 t. salt
• 8 T. Olive oil, divided
• 1/2 t. Garlic powder
• 1/2 t. Onion powder
• Freshly ground black pepper, to taste
• 4 T. Chopped fresh parsley, chives and/or green onion

DIRECTIONS:

1. Scrub potatoes and rinse over running water. Remove any nubby sprouts. Place them in large Dutch oven or pot.
2. Fill the pot with water until the potatoes are submerged and covered by an inch. Add 1 T. of salt. Bring to a boil over medium high heat and continue until potatoes are easily priced through by a fork. Around 20-25 minutes.
3. While potatoes cook, preheat the oven to 425 and drizzle 1T olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly coated.
4. When the potatoes are done, drain them and let them cook for at least 5 minutes.until they can be handled.
5. Evenly distribute the potatoes on the prepared pan and use the bottom of a glass to gently smash each potato to a height of about 1/2 inch. The thinner they are the crispier they will be.
6. Drizzle the remaining 3 T of oil over the smashed potatoes. Sprinkles the remaining ingredients over the potatoes.
7. Bake until potatoes are nice and golden on the edges, about 25-30 minutes. Sprinkle with chopped herbs and serve hot.