Scrub your potatoes and cut any eyes off.

Cut potatoes into 1 x 2 inch pieces. If you are using small potatoes the size are Parisienne potatoes, there is no need to cut.

Boil potatoes in salted water until tender but not cooked through. (if the skin begins to peel off, remove from heat immediately). Simmer for about 15 minutes.

Drain potatoes

Place potatoes on a cutting board and using the bottom of a glass push down on the potatoes to smash them (but not to the point that they crumble to a million pieces. This may take you a couple of tries.)

Pre-heat oven to 350ºF. Combine oil, seasoning and garlic in a large bowl. Add smashed potatoes and gently mix.

Place smashed potatoes on a baking sheet lined with parchment paper.

Pour any leftover oil and seasoning over potatoes.

Bake for 60 minutes or until golden brown.

Let cool for 10 minutes and serve immediately.