Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Yields: 2-3 servings

DIRECTIONS

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

2. Wash the baby potatoes, leaving the skin on. Fill a pot with salted water, filling it about 3/4 of the way.

3. Bring the water to a boil and add the potatoes. Cook the potatoes until they are fork-tender, meaning a fork easily slides into the potato. This usually takes about 15-20 minutes.

4. Once the potatoes are cooked, strain them and transfer them to the prepared baking sheet.

5. Using a flat-bottomed item such as the bottom of a heavy cup, gently smash each potato to about 1/2 inch thickness.

6. Drizzle the smashed potatoes with olive oil. Sprinkle them with salt, cracked black pepper, and red pepper flakes. Top with the thinly sliced garlic.

7. Place the baking sheet with the smashed potatoes on the center rack of the preheated oven. Bake for about 20 minutes, or until the potatoes are crispy and golden brown.

8. Remove the baking sheet from the oven and serve the smashed potatoes immediately while they are still hot.