Crispy Smashed Potatoes

Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt. Gently place your small potatoes in the water and cook them until they’re tender and can be easily pierced with a fork

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While the potatoes are boiling, preheat your oven to 390°F (or 350°F if you’re using a convection oven).

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Once the potatoes are cooked, drain them well and let them sit in the colander for about 5 minutes to allow moisture to evaporate

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Transfer your potatoes to a large baking sheet. Now, here’s the fun part—take a large fork or potato masher and press down on each potato until it’s flattened but still in one piece. Thinner potatoes will be more like chips, while a bit thicker will give you a fluffy interior.

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Full recipe & nutritional info on bakedbree.com