Crispy Smashed Potatoes

• Preheat a fan forced oven to 200C/ 390F (220C/430F for no fan). Cover two half sheet baking trays with about 2 tbsp of olive oil each and spread around evenly. Set aside.
• If they need it, wash your potatoes to make sure there’s no dirt on the skin. Use a kitchen brush if you need to. Add the potatoes to a large pot and fill the pot with water, covering the potatoes by about 1 inch. Cover the pot with a lid and bring to a boil. Cook for about 10-15 minutes (if using small potatoes) and poke with a knife to test if they’re cooked all the way through. The knife should go through easily with some resistance.
• Once cooked, carefully strain the potatoes and transfer to two large, well oiled baking trays. Use a fork or potato masher to smash the potatoes. Allow to cool for 5 minutes before sprinkling with garlic powder, onion powder and some extra salt. Drizzle the potatoes with more oil, about 2-3 tbsp on each tray. Bake for 20 minutes, take out of the oven and use a spatula to carefully flip over. Bake for a further 20-30 minutes or until deeply golden and crispy. Sprinkle with parsley and serve.