Drain the potatoes and allow the steam to soak up all the moisture. The more dry the potatoes, the crispier they will be.
Preheat oven to 390F/200C.
In a small bowl, whisk butter, garlic and Marrakech spice blend.
On a baking sheet, line up the potatoes, giving them some space to expand, and smash each one with a fork or smasher. then, brush on the buttery marinade.
Sprinkle sea salt.
Roast to 45 minutes.
Plate and garnish with parsley.
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