Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil.

Boil the potatoes until fork tender, 15-20 minutes or until easily pierced with a knife. Drain, remove excess moisture, and allow to cool.

Meanwhile, preheat the oven to 450°F.

Spray the large baking sheet with non-stick spray, set aside. For easy clean up line with parchment paper.

Finely mince the parsley and garlic, combine with the olive oil in a small bowl, set aside.

Once the potatoes are cool, press on the potatoes and smash them until they are about ⅓ inch thick. I use a small glass. Place potatoes on a baking sheet about 1 inch apart.

Drizzle the garlic mixture over each potato, sprinkle generously with salt and pepper.

Bake for 15-20 minutes until edges are crunchy and golden brown for maximum crunchiness!