Wash the potatoes to remove the dirt and prick them all over with a fork.
Now add them to a pot of salted boiling water. While they cook, preheat your oven to 425°F. Boil until the potatoes are fork-tender, about 20 minutes. Drain the water and leave to cool a couple of minutes before putting them on a parchment or silicone-lined baking tray.
Now is where the fun comes in. You literally 'smash' each potato open. To do this either use a potato masher, the bottom of a glass, or a flat wooden spatula.
Spray or brush each smashed potato with oil and then season each oil-coated potato with a sprinkle of salt, garlic powder, smoked paprika, and herbs (if using).
Roast the smashed potatoes until the edges are lightly browned, about 25 minutes. Turn your broiler on and broil them for another 5 minutes until crispy.
Serve immediately.
Notes
I like smashing them until them they're really broken up. This way all the bits get really nicely crisped up.
If brushing with oil, use about 1-2 tablespoons
Best served warm out of the oven. Reheat in the oven or a toaster oven to warm back through and stay crispy.
You can really use any quantity of potatoes here, just adjust the spices to taste. As a side dish, 2 pounds serves 4 adults.