Smashed & Roasted Italian Potatoes are crispy on the outside, buttery, and big on flavor! You won't want to stop eating them! Plus they're Whole30 compliant and gluten free.
Bring a pot of water to boiling and then add the potatoes. Allow them to boil for 5-8 minutes or until potatoes are a little soft to the touch.
Oil your baking sheet with olive oil to prevent sticking and then spread your potatoes in an even layer on the baking sheet. You don't want one on top of another or they won't brown as well.
Use a potato smasher or fork to gently press down on each potato so they are a bit flattened. A potato smasher does a better job because it evenly flattens the potato. You'll have more potatoes fall apart if you use the fork but don't sweat it. They'll taste delicious anyway.
Melt your ghee or butter in a microwave safe dish or on the stove. Stir the garlic into the ghee. Pour your ghee/garlic mixture over each potato.
Sprinkle all Italian Seasoning ingredients over the top of your potatoes.
Place baking sheet of potatoes in the oven. Bake for 20-25 minutes. (25 minutes works best for my oven.) Potatoes should have some browning and be crispy on the outside.
Remove from oven. Add fresh chopped parsley (optional) and serve right away!