Crispy Smashed Potatoes

Ingredients

• 1.5 lbs Yukon gold potatoes (or any "creamer" potatoes)

• ¼ cup extra virgin olive oil

• ¼ cup garlic minced

• ¼ cup parsley minced

• 1 teaspoon sea salt course grind

• ½ teaspoon black pepper

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Instructions

Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil. Boil the potatoes until fork tender, 15-20 minutes or until easily pierced with a knife. Drain remove excess moisture, and allow to cool. Meanwhile, preheat the oven to 450° Spray the large baking sheet with non-stick spray, set aside. For easy clean up line with parchment paper. Finely mince the parsley and garlic, combine with the olive oil in a small bowl, set aside. Once the potatoes are cool, press on the potatoes and smash them until they about ⅓ inch thick. I use a small glass. Place potatoes on a baking sheet about 1 inch apart Bake for 15-20 minutes until edges are crunchy and golden brown for maximum crunchiness! Drizzle the garlic mixture over each potato, sprinkle generously with salt and pepper.