Crispy Smashed Potatoes

This isn't really a recipe, just a method, so I haven't included exact amounts - you do you!Ingredients

• Bunch of baby potatoes (I like Yukon gold or fingerling) 
• Olive Oil 
• Salt and Pepper
• Garlic Powder

Method: 

1. Place potatoes in a pot and cover with cold water. Add salt, similarly to how you would salt pasta water. Bring up to a boil and cook until the potatoes are soft enough to pass a sharp knife through. Remove from heat and drain. 
2. Preheat oven to 425.
3. When potatoes are cool, smash them down. Place them on a sheet try and season generously with salt, pepper and garlic powder (I like to make sure they're seasoned on both sides, but you need to be careful when handling so they don't fall apart). Feel free to add additional chopped herbs like rosemary or thyme. Slosh a bunch of olive oil over the potatoes - you want to be generous here and make sure that there is a olive oil on all the potatoes (otherwise they'll be dry and kind of bland).
4. Roast for 10-15 minutes and then flip the potatoes. If they seem dry, drizzle a little more olive oil. Roast for another 10-15 minutes until crispy on both sides. Season to taste. Enjoy!!!