Mama boils baby potatoes, turns them into addictive ‘crack’ folks can’t get enough of

These Oven Smashed Potatoes are an incredibly satisfying side dish, offering the best of both worlds: a wonderfully crispy exterior and a soft, fluffy interior. Boiled until tender and then “smashed” and roasted, they’re simple to make and irresistibly delicious, especially with a hint of Parmesan.

Ingredients:

Instructions:

1. 1. Preheat Oven & Prep Sheet: Preheat your oven to 395°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
   2. Boil Potatoes: Place the baby potatoes in a large pot and cover them with water. Add 1 tablespoon of salt to the water. Bring to a boil over high heat. Cook until the potatoes are fork-tender, which will take about 15-20 minutes.

1. 1. Drain & Arrange: Drain the potatoes well and let them sit in the colander for a minute or two to dry out slightly. Arrange the cooked potatoes on the prepared baking sheet, ensuring there is some space between each one.
   2. Smash Potatoes: Use a potato masher, the bottom of a sturdy glass, or a fork to gently press down on each potato until it is roughly smashed flat, but still holds together in one piece.
   3. Season & Drizzle: Drizzle the olive oil evenly over the smashed potatoes. Sprinkle generously with salt and pepper to taste.

1. Roast: Roast in the preheated oven for 30-40 minutes, or until the potatoes are beautifully crispy and golden brown.
2. Add Parmesan (Optional): If you are using Parmesan cheese, sprinkle it over the potatoes during the last 5 minutes of roasting.
3. Serve: Remove the potatoes from the oven. Taste for seasoning and add additional salt if necessary. Serve hot.