Prep the potatoes: First, poke each potato with a fork to prevent them from bursting. Place them into a microwave-safe bowl and microwave for four minutes. This initial step softens them up.
Flip and microwave: After the first four minutes, flip the potatoes over and microwave for an additional four minutes. This ensures they cook evenly.
Preheat the oven: While the potatoes are in the microwave, preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and grease it with nonstick cooking spray.
Coat the potatoes: In a mixing bowl, combine the cooked mini potatoes with olive oil. Sprinkle generously with salt and pepper, tossing well to coat each potato.
Smash the potatoes: On the prepared baking sheet, place the creamer potatoes and smash each one using the bottom of a drinking glass until they are about 3/8 inches thick. Try to keep them even, so they cook uniformly.
Bake to perfection: Place the baking sheet in the oven and bake the potatoes for six minutes. Then, carefully flip them over and bake for another six minutes. You want them crispy and golden on both sides.
Serve warm: Once done, remove the mini potatoes from the oven. Sprinkle with parsley and drizzle melted butter over them before serving. Enjoy them while they’re hot!
Best way to smash: If you want to achieve the best smash, use the bottom of a glass, a measuring cup, or even the back of a spoon. This ensures even smashing and makes the process a breeze!
