Ingredients:

  • 1.5 lbs Baby Yukon Gold Potatoes
  • 2 tbsp Avocado Oil
  • 1 tsp Garlic Powder
  • 0.5 tsp Smoked Paprika
  • 1 tbsp Fine Sea Salt
  • 0.5 tsp Flaky Sea Salt
  • 1 tbsp fresh chives or parsley

Instructions:

  1. Place baby potatoes in a large stockpot of cold water with fine sea salt. Bring to a boil and simmer for 15–20 minutes until fork-tender.
  2. Drain the potatoes in a colander and let them sit for at least 5 minutes to steam-dry completely. This dehydration step is critical for a crispy exterior.
  3. Preheat your oven to 425°F (220°C) and place your baking sheet inside to preheat.
  4. Arrange the dry potatoes on the hot baking sheet. Use the flat bottom of a glass or mason jar to gently press down until they are roughly 1/2 inch thick.
  5. Drizzle the smashed potatoes with avocado oil and sprinkle evenly with garlic powder and smoked paprika.
  6. Roast for 25–30 minutes, flip halfway through to ensure bi lateral crispiness.
  7. Roast for another 10-15 minutes until the edges are deep amber and shatter when touched.
  8. Remove from the oven and immediately finish with flaky sea salt and fresh chopped chives or parsley.