Step by step

Method

4 steps

1. 1

   Boil 2 lb baby Yukon Gold or red potatoes in generously salted water until a fork slides through easily, 15–20 minutes. Drain and let them steam-dry in the colander 5 minutes so the skins dry out. Heat the oven to 450°F.

2. 2

   Toss the potatoes with 1 tablespoon of the olive oil on a sheet pan. Smash each with the bottom of a glass or a potato masher to about ½-inch thick — you want craggy edges that will crisp, not a puree.

3. 3

   Drizzle with the remaining 2 tablespoons oil. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder, getting seasoning into the cracks.

4. 4

   Roast 25–30 minutes until the edges are deeply browned and crisp and the undersides release cleanly from the pan. Sprinkle with 2 tablespoons grated Parmesan if using and chopped chives or parsley. Serve hot. You want shatter-crisp edges with fluffy potato centers — not pale soft discs or burnt bitter skins.