Entirely Elizabeth

Preheat oven to 450 °F

Rinse and lightly scrub the fingerling potatoes under cool water to remove dirt and debris.

Place the potatoes in a large pot and add water until they are submerged in about 2 inches of cold water.

Add 1 teaspoon of salt to the water and bring to a boil. Allow the potatoes to simmer and cook for 15 to 20 minutes or until fork tender.

Remove from heat and drain the fingerling potatoes from the water in a colander. Allow them to cool for 5 minutes.

Toss the potatoes back in the pot, add 2 tablespoons of extra virgin olive oil, and toss to coat. Allow to cool for 5 more minutes.

Transfer potatoes to a baking sheet and pierce each one with a knife prior to smashing (this helps them to smash more evenly).

Using the bottom of a glass, a fork, or even a potato masher, lightly smash the fingerling potatoes until they are about a ½ inch thick.

Brush with the remaining 2 tablespoons of extra virgin olive oil and season with salt, black pepper, garlic powder, onion powder, and red pepper.

Bake in the oven for 10 minutes and flip the smashed fingerling potatoes over. Continue baking for 15 more minutes or until they are golden brown and crispy.

Remove from oven. Garnish with green onion, salt, red pepper flakes and serve with a side of dipping sauce*.