Whether you opt for medium potatoes or baby potatoes, they should be firm and free from blemishes. Their size will dictate the overall cooking time—just keep that in mind!

Fill a large pot with water, adding a tablespoon of coarse salt. Bring it to a boil. Add the potatoes and cook until fork-tender, about 15-20 minutes. You want them soft enough to smash, but not so soft that they fall apart.

While your potatoes are boiling, preheat your oven to 220°C (425°F). A hot oven means crispy potatoes. If you want to add a little flair, line a baking sheet with parchment paper for easier cleanup.

Once boiled, drain the potatoes and let them cool for a minute. Using the bottom of a sturdy cup or a potato masher, gently press down on each potato until it flattens to about half an inch thick. Be careful not to obliterate them; you want that delightful texture!

Place the smashed potatoes on the prepared baking sheet. In a bowl, mix the melted butter, olive oil, garlic powder, paprika, salt, and pepper. Brush this seasoned mixture generously over each potato. Make sure to coat every nook and cranny.

Now comes one of the most crucial parts. Roast the potatoes in your preheated oven for about 20-25 minutes, or until golden brown and crispy. You’ll want to flip them halfway through to ensure even crispiness. Watch them like a hawk; nobody likes burnt potatoes!

Once they’re golden and crisp, serve your crispy smashed potatoes hot. Enjoy with friends, family, or even all by yourself. I won’t tell!