### Instructions:
1. **Preheat Oven**
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. **Parboil the Potatoes**
Boil the halved potatoes in salted water for about 8–10 minutes, or until just fork-tender. Drain and let them cool slightly.
3. **Smash & Season**
Place the potatoes on the baking sheet. Use the bottom of a glass or a fork to gently smash each one flat. Drizzle with olive oil, then sprinkle with garlic powder, herbs, salt, and pepper.
4. **Bake Until Crispy**
Roast in the oven for 25–30 minutes, flipping once halfway through, until golden brown and crispy on the edges.
5. **Finish with Flair**
Sprinkle with Parmesan, fresh herbs, or serve with a dipping sauce like aioli or spicy ketchup for a flavor-packed side dish.
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### Why This Works
Smashing the potatoes increases surface area — which means **more crispy bits**. Roasting after parboiling gives you that perfect contrast: soft inside, crunchy outside. It’s like the best parts of fries and roasted potatoes combined into one delicious bite.
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### Serving Ideas
* Pair with grilled meats, baked fish, or veggie burgers
* Serve alongside eggs for a next-level brunch
* Plate as an appetizer with fun dips like garlic yogurt or chimichurri
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### Final Thoughts
If you’re stuck in a side dish rut, this **new way to serve potatoes** is the upgrade your meals have been waiting for. Simple, satisfying, and absolutely delicious, it’s proof that a small twist on a classic can make a big impact. Try it once, and you may never go back to plain old potatoes again.
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