After tasting this, I’m never having potatoes any other way!. 2 pounds of small potatoes (such as Yukon Gold or baby red potatoes)

 

After Tasting This, I’m Never Having Potatoes Any Other Way!

Let’s be honest — potatoes are always good. Mashed, roasted, baked, or fried, they never let us down. But every now and then, a recipe comes along that completely changes the game. And this one? It's that recipe.

After tasting this, I can confidently say:
I’m never having potatoes any other way again.

It’s the kind of dish that turns a humble ingredient into the star of the table. Crisp on the outside, buttery and tender on the inside, with a flavor that makes you pause mid-bite and say, “Wait… how is this SO good?”

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🥔 The Potato Magic: What You’ll Need

Ingredients:

• 2 pounds of small potatoes (such as Yukon Gold or baby red potatoes)

• 2–3 tablespoons olive oil or melted butter

• 1 teaspoon garlic powder

• 1 teaspoon dried rosemary or thyme (or both!)

• Salt and freshly ground black pepper, to taste

• Optional: freshly grated Parmesan, chopped parsley, or a squeeze of lemon

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🔥 How to Make Them (You’ll Want to Memorize This)

1. Boil the potatoes:
   Add your baby potatoes to a pot of salted water. Bring to a boil and cook for 15–20 minutes, or until they’re fork-tender. Drain well.

2. Smash them gently:
   Preheat your oven to 425°F (220°C). Place the boiled potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently press each potato until it’s flattened but still holds together.

3. Season and drizzle:
   Drizzle with olive oil or butter. Sprinkle garlic powder, rosemary, salt, and pepper over the top. Don’t be shy—this is where the flavor lives.

4. Roast to perfection:
   Roast for 25–30 minutes, or until the edges are golden and crispy. You’ll know they’re ready when the smell makes your mouth water.

5. Add finishing touches:
   Optional but recommended: Sprinkle with Parmesan cheese during the last 5 minutes of roasting, or finish with chopped parsley and a squeeze of lemon juice.

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🍽️ Why You’ll Be Hooked

• Texture heaven: Crispy edges, soft centers — the perfect contrast

• Endlessly customizable: Add cheese, herbs, or spices to match your meal

• Kid- and crowd-approved: These disappear fast. Make extra.

• Works for any occasion: Dinner side, holiday table, or even party snacks

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💡 Pro Tips

• Use potatoes that are all about the same size so they cook evenly.

• Want extra crisp? Broil them for the last 2–3 minutes.

• Leftovers (if you have any) reheat beautifully in an air fryer or skillet.

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❤️ Final Thoughts

This recipe proves once again that simple ingredients + good technique = pure magic. These crispy smashed potatoes aren’t just a side dish — they’re an obsession waiting to happen.

So next time you’ve got a bag of baby potatoes sitting around, do yourself a favor. Don’t mash them. Don’t bake them.
Smash 'em, roast 'em, and thank yourself later.

Trust me — you’ll never look at potatoes the same way again.