Low Iodine Simple Smashed Potatoes

Total time55 min

Prep time10 min

Cook time45 min

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Ingredients

4 servings

1 ½ lb small yukon gold or baby potatoes (about 1 ½ to 2 inches in diameter)
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1 tsp salt, plus more for the boiling water
3 tbsp olive oil, divided
½ tsp garlic powder
½ tsp black pepper
½ tsp smoked paprika
2 tbsp fresh parsley, finely chopped
flaky sea salt, for finishing
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.

Instructions

1
Place the potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Cook until the potatoes are completely tender and a fork slides in with no resistance, about 20–25 minutes. Drain and let them sit in the colander for 2–3 minutes to steam dry.
2
Preheat the oven to 450°F (230°C). Drizzle 1 tbsp of the olive oil onto a large sheet pan and spread it across the surface.

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