Put the potatoes and 1 tsp salt into a large pot and cover with cold water.
Bring to a boil over medium-high heat then continue to boil until the potatoes are tender, 15 to 20 minutes.
Preheat the oven to 425°F.
Brush a two large rimmed baking sheets each with 1 TBSP of the olive oil.
Drain the potatoes then place them on the baking sheet and use something like a potato masher to smash the potatoes about 1/4-inch thick.
Drizzle the remaining 1 TBSP of olive oil evenly over the potatoes then sprinkle on the garlic powder and season generously with salt & pepper.
Roast the potatoes in the preheated oven for about 15 minutes then rotate the baking sheets and roast the potatoes an additional 10 to 15 minutes, or until crispy.
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