Scrub the potatoes clean of any dirt and rinse under water. Remove any nubby areas. Place the potatoes in a large Dutch oven or pot.
Fill the pot with water until the potatoes are submerged and covered by 1-inch of additional water. Add 1 tablespoon of the salt, the bay leaves, and garlic cloves. Bring the mixture to a boil, then reduce to a simmer and continue cooking until the potatoes are very easily pierced with a fork, about 20-22 minutes.
While the potatoes cook, preheat the oven to 425 degrees F and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed.
When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they’re cool enough to handle. Discard bay leaves and garlic.
Transfer the potatoes to the prepared baking sheet in an even single layer and gently smash the potatoes with a potato masher (or large serving fork, spatula, or measuring cup) until you reach a height of a 1/2-inch.
Drizzle the remaining 2 1/2 tablespoons of olive oil over the smashed potatoes. Sprinkle with the remaining 1/4 teaspoon salt and some freshly ground pepper.
Bake for about 20-25 minutes until the potatoes are crisp and golden.
Garnish with fresh chopped herbs and serve immediately with your dipping sauce of choice (optional) and enjoy!
These are gluten free and even vegan. If that's not important, you can also sprinkle on some freshly grated Parmesan right as they come out of the oven.For recipe tips, please refer to the full article.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.