Crispy Smashed Potatoes


3 ½ -4 lbs of red or white round potatoes washed, and cut into 3-4" pieces

¼ cup Flying Olive Tuscan Herb Olive Oil, OR Flying Olive Garlic Olive Oil, OR Flying Olive Parmesan Dipping Oil

1-2 tsp seasonings of your choice (I like to use Nature's Seasonings)

Sea Salt and pepper


Cover and boil the potatoes until completely cooked through. Drain and let cool for at least 10 minutes.  Using a fork, smash the potatoes so that there are still large chunks remaining. Coat with olive oil and place in a 9x13" pan. Bake at 50 degrees in the oven for at least 30-60 minutes (amount of time will depend on the size of the potatoes and your preference for crispiness. I prefer some of the potatoes to be soft, and some crunchy.