Ingredients
- 1 pound baby potatoes
- Olive oil spray (or 1–2 tablespoons olive oil)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt (or to taste)
- Garlic toum, for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bring a pot of salted water to a boil. Add the baby potatoes and cook for 15 minutes, or until fork tender.
- Drain the potatoes and allow them to dry for a few minutes.
- Arrange the potatoes on the prepared baking sheet and gently smash each one using the bottom of a glass or measuring cup.
- Lightly spray the potatoes with olive oil and season evenly with the garlic powder, paprika, and salt.
- Roast for 20–25 minutes, or until the edges are golden brown and the potatoes are crispy.
- Serve immediately with a side of creamy garlic toum for dipping or drizzling.
Serving Tip: Pair these crispy smashed potatoes with grilled chicken, kebabs, or your favorite BBQ dishes for an easy Levantine-inspired side.