The marriage between Baked Potatoes and Mashed Potatoes: Oven SMASHED Potatoes! These baby potatoes are petite and cook up easily, then combine with olive oil, garlic, salt, pepper and jalapeno to bake to a crispy finish. Deliciously different and the perfect side dish for any meal!
Place potatoes in a large saucepan filled three quarters with water. Bring to a boil over high heat. Boil for 20 minutes, or until a fork can be easily inserted into the centers.
Preheat oven to 350 degrees F. Place parchment paper on a rimmed baking sheet and drizzle with olive oil. Remove the potatoes from the pan of water and place on parchment paper. Smash each potato with a fork a couple times.
In a small bowl, combine the parsley, peppers (if using), kosher salt, garlic salt, black pepper, cayenne pepper and olive oil. Mix well and spoon over potatoes. Bake in the preheated oven for 30 minutes. Serve warm!
Notes
This recipe is appealing and works best when you choose small potatoes - think golf ball size.
Use a large sheet pan to give the potatoes room to bake and crispen up. You want to avoid over-crowding so each potato has room to bake well.
Use your potato masher to help smash the potatoes
If you like more garlic, add a teaspoon of garlic powder to the potatoes.
For extra crispy potatoes, turn on the broiler to HI for the last 5 extra minutes