Smashed Potatoes with Herb Dip

Place the baby potatoes in a large pot with water, season with some of the salt, and cook until tender (approx. 20 to 30 minutes, depending on size). Drain the cooked potatoes, place them on a clean kitchen towel, and let them steam dry for about 5 minutes.

Meanwhile, preheat the oven to 230 °C and line a baking sheet with parchment paper. Spread the dried potatoes on the sheet and flatten them with the bottom of a glass or a cup. The flatter the potatoes are pressed, the crispier they will become. Let the smashed potatoes rest for another 5 minutes to allow any remaining steam to escape.

In a small bowl, mix olive oil, pepper, garlic powder, smoked paprika powder, and another pinch of salt. Generously brush the potatoes with this spice mixture. Bake in the preheated oven for approx. 25 minutes until golden brown and crispy.