First Step: Prepare the potatoes Start by washing the small yellow potatoes thoroughly. Place them whole in a large pot and cover with water, adding 1 teaspoon salt. Bring the water to a boil and cook the potatoes until just tender, about 15 to 20 minutes. Be careful not to overcook they should hold together when smashed.

Second Step: Preheat and prepare baking sheets While the potatoes are cooking, preheat your oven to 425°F (220°C). Generously oil two rimmed baking sheets using olive oil to prevent sticking and encourage crispiness during roasting.

Third Step: Drain and cool the potatoes Drain the cooked potatoes and let them cool slightly until safe to handle. This cooling helps them firm up a bit for smashing and prevents breaking apart too much.

Fourth Step: Smash the potatoes Transfer the potatoes to the prepared baking sheets. Using the bottom of a measuring cup or a large fork, gently press each potato until it’s approximately ¼-inch thick. Avoid pressing too hard to keep the pieces intact but thin enough to crisp up in the oven.

Fifth Step: Let potatoes steam dry Allow the smashed potatoes to rest on the sheets for about 5 minutes, which lets moisture evaporate and leads to crispier edges when baked.

Sixth Step: Season and roast Drizzle 2 tablespoons of extra-virgin olive oil evenly over the potatoes. Sprinkle with garlic powder, onion powder, the remaining 1 teaspoon salt, and freshly ground black pepper. Optionally, add melted butter mixed with olive oil for richness. Roast the potatoes in the oven for 25 to 35 minutes, turning the pans halfway through for even browning. Avoid flipping the potatoes to maintain crispness on the bottom.

Final Step: Garnish and serve After roasting, season the smashed potatoes with flaky sea salt, fresh herbs, and freshly grated Parmesan cheese if desired. Serve immediately to enjoy the perfect balance of creamy centers and crispy, golden edges.