Ingredients
Method
- Preheat the oven to 425°F. Generously coat two rimmed baking sheets with olive oil.
- Put the potatoes and 1 teaspoon of the sea salt in a large pot and add water to cover by 1 inch. Bring to a boil and cook until the potatoes are fork-tender, 15 to 20 minutes. Drain and let them cool just enough to handle.
- Place the potatoes on the prepared baking sheets and press each one with the bottom of a measuring cup until about 1/4 inch thick. Drizzle with the remaining olive oil, sprinkle with the garlic powder, onion powder, remaining sea salt, and black pepper. Roast for 25 to 35 minutes, rotating the pans halfway, until deep golden brown and crisp around the edges.
- Right before serving, season with additional sea salt or flaky salt, sprinkle with fresh herbs and Parmesan cheese, if desired. Serve immediately while hot and crispy.
Nutrition
Notes
Use any small waxy potato such as Yukon Gold or red new potatoes; starchy russets will fall apart more easily.
Don't skimp on oiling the baking sheets, the potatoes will stick and lose their crispy crust if the pans are bare.
Boil and smash the potatoes up to a day ahead, then refrigerate covered; add the oil and seasonings just before roasting and add 5 to 10 minutes to the cook time.
Let the potatoes cool only until they are comfortable to handle; smashing them while warm gives the craggiest edges.
For even more crunch, flip the potatoes once halfway through roasting or press them a bit thinner before baking.
Leftovers are best reheated in a 400°F oven or air fryer to bring back the crisp exterior; a microwave will make them soft.
Serve these hot with a squeeze of lemon or your favorite dipping sauce for a tasty appetizer or side.