Crispy Oven Smashed Potatoes

• 1 kilogram Small gourmet potatoes

• for cooking

• 0.5 teaspoon baking soda

• 0.5 teaspoon salt

• 1.5 liter water, until covered

• for seasoning and baking

• 2 g olive oil (Spraying, total)

• 2 g salt

• 1 g monosodium glutamate Monosodium glutamate (MSG)A seasoning that adds umami, a deep savory taste. Optional - a pinch of salt works instead. (Not mandatory)

• 2 g Granulated garlic

• 1 g ground black pepper

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1. 1

   Put the potatoes in a pot, cover with water, add the salt and baking soda and bring to a boil.

2. 2

   Cook for 15 to 20 minutes, until the potatoes begin to soften but are still not completely soft in the center.

3. 3

   Filter the water well.

4. 4

   Shake the potatoes in the pot in short movements, to injure the outer shell - this is what creates the crispy edges.

5. 5

   Arrange the potatoes on a tray lined with baking paper, spacing them out.

6. 6

   Mash each potato with the bottom of a glass or mug, until it is about a centimeter thick.

7. 7

   Spray a little olive oil all over the pan.

8. 8

   Sprinkle salt, monosodium glutamate, granulated garlic and black pepper.

9. 9

   Heat a fan oven to 220°C, or an air fryer to 200°C.

10. 10

    Bake until the potatoes are brown and crispy, about 30 minutes, and serve immediately.