Preheat the oven to 450 degrees.

Fill a large pot with enough water to cover your potatoes. Add the potatoes and 1 teaspoon salt. Boil for 15 – 20 minutes, uncovered, until the potatoes are tender when pierced with a fork.

Drain the potatoes and let them sit for 5 minutes to cool.

Drizzle and spread 1 tablespoon olive oil on a baking sheet to coat the surface.

Add your potatoes to the baking sheet. Using a potato masher or fork, smash the potatoes until they are about 1/2″ in thickness. The thinner the potatoes, the more crispy they will get.

Grate the garlic and dab with a paper towel to remove excess moisture. If you don’t have a grater with small/medium holes you can finely mince the garlic.

Add a drizzle of olive oil on top of each potato. Sprinkle salt, pepper, and grated garlic on top of each potato.

Bake in the preheated oven 25 – 30 minutes, until the tops of the potatoes begin to brown.

Remove from the oven and serve immediately. Optionally, garnish with chopped parsley.