Quick, Easy, Crispy Smashed Roasted Garlic Potatoes
Boil the potatoes for 10-12 minutes. Drain and transfer to a chopping board.
Using the bottom of a cup, lightly smash the potatoes and flatten them. Set aside.
In a small mixing bowl, combine extra virgin olive oil + garlic + chili flakes + Italian herbs + cilantro + salt + pepper.
Using a silicone brush, coat the smashed potatoes with the oil mixture.
Transfer the coated potatoes to a baking sheet and bake at 180 C / 350 F for 20-25 minutes, or until the outer edge is golden-brown and crispy.
Dip it in your fav sauce and serve.
I used BBQ Mayonnaise as the dipping sauce. Peri Peri Mayonnaise also tastes A+