Ingredients
1.5 lb baby potatoes
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional for heat)
Juice of 1 lemon
½ cup fresh parsley, chopped
Instructions
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In a large pot, cover the potatoes with cold water. Bring to a boil and cook for 8–10 minutes until fork-tender. Drain and let cool for 30 minutes.
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Once cool, gently smash each potato with your palm or the bottom of a bowl. Place in a large mixing bowl.
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Add olive oil, garlic powder, onion powder, black pepper, and red chili flakes (if using) to the potatoes. Toss gently to coat.
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Spread potatoes in a single layer on the baking sheet. Bake for 30 minutes, flipping halfway through, until crispy and golden brown.
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Remove from oven and toss with lemon juice and chopped parsley. Serve hot.
Notes
- Serving Size: 3/4 cup per person.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven, microwave, or air fryer.
- Make Ahead: Boil the potatoes earlier in the day and refrigerate. Smash and bake when ready to serve.
- Customization: Use your favorite salt-free herbs or spices to suit your taste.
- Prep Time: 15 min
- Cook Time: 1 hr