Give your potatoes a good rinse and scrub them clean if dirty.
Boil the potatoes in a large pot of salted water until fork-tender.
Meanwhile, preheat the oven to 425 degrees Fahrenheit.
Once potatoes are cooked, drain them from water and let cool for 5-10 minutes.
Prepare a baking sheet lined with parchment paper and lightly spray with olive oil. Place potatoes on the sheet about 3 or more inches apart from each other.
Gently smash each potato with a potato masher or a fork until they’ve flattened to about ½-1 inch thick. (More thinner=more crispy)
In a small bowl mix melted butter and garlic. Brush each potato generously until fully covered in the garlic butter. (Here you can also add cheese if using)
Bake potatoes for 15 minutes or until golden brown and exterior is crispy to your liking.
Serve the cooked potatoes as a great side dish with sea salt flakes, chopped parsley and a dollop of sour cream or yogurt on top.
