The Crispiest Smashed Potatoes

INGREDIENTS

Potatoes and Seasoning 

• 1.5kg (3.3lbs) - Baby or New Potatoes
• 2 tbsp (40ml) - Extra Virgin Olive Oil 
• 1 tsp (3g) - Onion Powder 
• 1 tsp (3g) - Garlic Powder 
• 1 tsp (3g) - Smoked Paprika 
• 1/4 tsp (0.2g) - Mustard Powder 
• 1/2 tsp (1.5g) - Ground Fennel
• Salt & Pepper To Taste 
• Flat leaf Parsley, Garnish 

Basic Mayonnaise

• 1 Whole Egg
• 3 tsp (15ml) - White Vinegar
• 1 tsp (10g) - Dijon Mustard 
• 180ml (150g) - Vegetable Oil

Honey Mustard Add Ins

• 1 tbsp (20g) - Dijon Mustard 
• 1 tbsp (20g) - Wholegrain or American Mustard 
• 2 1/2 tbsp (50g) - Honey 
• 1 tsp (3g) - Garlic Powder 
• 1 tsp (3g) - Sweet Paprika 
• Salt & Pepper To Taste 

DIRECTIONS

1. Preheat oven to 180.c - 350.f. Line a baking sheet with parchment paper 
2. If your potatoes are large, slice them in half. If not, leave them whole. Place the potatoes into a pot of salted cold water and bring to a boil. Cook for 20 minutes or until fork tender but not falling apart. Drain the potatoes and allow them to dry. 
3. Place the potatoes onto a large baking tray lined with parchment paper. Use the bottom of a glass or flat surface to push and smash the potatoes. 
4. Mix all the spice ingredients in a bowl and sprinkle over each potato. Check seasoning. 
5. Bake the smashed potatoes in the oven for 40-50 minutes or until golden and extremely crispy. Flip the potatoes in the last 20 minutes. 
6. Add all the base mayonnaise ingredients to a tall jar or container to make the mayonnaise. Blend with an immersion blender until a thick emulsion has been created (mayonnaise). Add in the remaining ingredients and blend again. Check seasoning and store in the fridge until ready to serve. 
7. Serve the crispy potatoes with the honey mustard mayonnaise and garnish with flat-leaf parsley. Dig in. 

Of course there is an even EASIER version as well.  If you don't have eveything or even less time.  Check it out.

INGREDIENTS

• 3 ½ pounds medium yellow potatoes, washed
• ⅓ cup kosher salt
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste

For the Infused Butter

• ½ cup unsalted butter 
• 4 cloves garlic, thickly sliced
• 4 sprigs fresh rosemary, or to taste
• 4 sprigs fresh thyme, or to taste

DIRECTIONS

1. Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
2. Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
3. Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
4. Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
5. Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
6. Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
7. Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
8. Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.

Roasted Smashed Potatoes