So buttery and crispy made extra special with our seasoning, a delectable blend of dehydrated vegetables and spices. Forget squashing them all neat and flat, the messier the better. All those ridges and bumps are the best for a bigger crunch.

Makes 10 servings. 20 g (0.7 oz)

All you need:
- Smashed Potato Seasoning (included)
- 1.8 kg (4 lbs) red or yellow baby potatoes, washed
- 60 ml (¼ cup) olive oil
* For fewer servings, simply divide all portions in half. Save the remaining seasoning for additional meals or use it to prepare a delicious Aioli (see alternative recipe)

All you do:
Preheat the oven to 425˚F (220˚C). Place potatoes in a large pot and fill with water until submerged. Bring to a boil over medium-high heat and cook for 20-25 minutes. Drain the potatoes and cool for 5 minutes. Place potatoes on a parchment-lined baking sheet and use a potato masher or fork to gently smash each one. Drizzle with olive oil and top with a generous amount of Crispy Smashed Potato Seasoning. Bake in the oven for 25-30 minutes, until golden and crispy.