Place the potatoes in a large pot and cover with water. Add 1 tablespoon of salt and bring to the boil, cooking until they can be pierced with a fork
When the potatoes are done, drain them in a colander and allow to cool for 5 minutes
Evenly distribute the potatoes over a baking sheet brushed with olive oil and use a potato masher or fork to gently smash each potato (thinner potatoes are more crispy)
Drizzle 3 tablespoons of olive oil over the smashed potatoes. Sprinkle with garlic powder, onion powder and salt over the potatoes. Sprinkle with ground black pepper
In a pre-heated oven, bake potatoes at 220c, until the potatoes are nice and golden on the edges, about 25-30 mins. Sprinkle with chopped fresh herbs, and serve hot
Recipe Note
Choose smaller potatoes, about the size of a golf ball or two, for the best crispy smashed potatoes!
