Hands down, the best way to eat potatoes! I love this one

Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.

2. Parboil the Potatoes: Bring a large pot of well-salted water to a boil. Add the potatoes and cook for about 8-10 minutes, or until they are just fork-tender. You should be able to pierce them with a fork without them falling apart.

3. Drain and Cool: Drain the potatoes thoroughly in a colander and let them cool for a few minutes until they are easy to handle.

4. Smash the Potatoes: Place the parboiled potatoes on the prepared baking sheet. Using the flat bottom of a heavy glass, a measuring cup, or a potato masher, gently press down on each potato until it flattens and “smashes.” Be careful not to crush them completely—you want them to stay intact but burst open.

5. Season: In a small bowl, whisk together the melted butter, olive oil, minced garlic, paprika, dried thyme, salt, and pepper. Drizzle or brush this mixture evenly over all the smashed potatoes, ensuring the flavorful butter and oil get into all the nooks and crannies.

6. Bake: Roast in the preheated oven for 25-30 minutes, or until the edges are deep golden brown and irresistibly crispy.

7. Garnish and Serve: Remove from the oven and let them cool for a minute on the pan. Transfer to a serving platter, garnish with fresh parsley or chives, and serve immediately.

Notes

• Potato Choice: Baby Yukon Gold or red potatoes are ideal because of their creamy texture and thin skin, which becomes wonderfully crispy.

• Spice it Up: For a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the butter mixture.

• Cheesy Variation: For cheesy potatoes, sprinkle a generous amount of grated Parmesan over the potatoes during the last 10 minutes of baking.