3 lb. Fingerling or Baby Potatoes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon granulated garlic powder
2 teaspoons smoked paprika
Combine salt, pepper, smoked paprika, and garlic and mix well. Set aside.
Place potatoes in a large soup pot and cover with water. Bring water to a boil and boil for 10-15 minutes, or until slightly fork tender (you do not want these falling apart).
Preheat oven to 425°F.
Place the potatoes on a lined cookie sheet. Using a potato masher, gently mash down on each individual potato until it is flattened and some of the inside breaks out. (Be gentle when removing the masher from the potatoes).
Drizzle the "crashed" potatoes with olive oil and generously sprinkle seasoning mixture over the potatoes. Roast for 30-40 minutes.