@robloxusik: My room is not safe anymore 🏃‍♂️💨 #robloxusik #roblox #robloxanimation #robloxstory #fyp

ROBLOXUSIK

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Wednesday 08 April 2026 10:08:02 GMT

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feetlicker :

but she lowk chill

2026-07-14 15:27:27

0

vogel_king :

I see potential…

2026-04-08 10:16:54

116

The Wind :

im Moving Out Like Wally West

2026-04-11 12:47:06

1

BDIA :

dont see a problem...I greet her as a friend..

2026-04-11 16:07:54

1

-User :

2026-04-08 19:26:53

6

ciupapi :

S S SS S S S

2026-04-08 11:31:44

4

Storm_Wooper :

2026-04-08 10:12:12

25

FrostBandit :

2026-06-08 23:48:07

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Republic of tigerland ✓ :

2026-06-16 15:43:27

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I need a job :

me too

2026-06-29 18:06:02

0

s.vaglarski :

Perfect

2026-04-08 19:09:38

1

zoft :

2026-04-08 20:36:09

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Stumpy_dog :

How fast I’d be moving

2026-04-10 10:57:49

0

Öcskö$🎯 :

2026-04-09 07:48:43

0

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CRISPEST SMASHED GARLIC PARM POTATOES 💥 Baking soda is the secret ingredient to the CRISPIEST smashed potatoes. Before baking top each potato with a garlic parmesan butter and let the oven do the rest 😉 Ingredients: -500g mini golden potatoes -2 tsp salt -1 tbsp salt (for boiling water) -2 tsp baking soda (for boiling water) -2 tbsp olive oil For the butter spread before baking: -1/3 cup butter, room temperature -1/3 cup parmesan, grated -4 garlic cloves, minced Garlic Dill Aioli (optional): -1/4 cup mayonnaise -1/4 cup sour cream -2 garlic cloves, minced -1 tsp black pepper and salt -1 tbsp lemon juice -2 tbsp fresh dill, chopped Instructions: 1. Wash the potatoes and place them into a pot of cold water (make sure the water is about an inch above the potatoes). Add 1 tbsp of salt and the magical ingredient, 2 tsp of baking soda for crispy greatness. Bring to a boil and cook until fork-tender, about 20 minutes. Drain and dry. Dry potatoes = crispier results, trust me. 2. Preheat your oven to 425°F (220°C). Toss the dry, parboiled potatoes in a bowl with 2 tbsp of olive oil and 2 tsp of salt. 3. Lay the potatoes on a baking sheet lined with parchment paper or foil. Let them cool for about 5 minutes (so they don’t fight back). Now comes the fun part—smash them! Use the bottom of a glass or mug, to press each potato down until it’s flat but still holds together. 4. In a small bowl, mix the softened butter with the parmesan and minced garlic to make the ultimate garlic parmesan butter spread. Spoon a little dollop onto each smashed potato like they’re royalty (because they are) 5. Pop the baking sheet into the oven and bake for 35-45 minutes, or until the potatoes are golden brown and so crispy you can hear it. 6. While the potatoes bake, whip up the garlic dill aioli if you’re feeling fancy. Just mix all the aioli ingredients in a bowl until smooth. This dipping sauce will take these potatoes to dipping heaven. 7. Garnish the crispy potatoes with a drizzle of melted butter, a sprinkle of fresh parsley, and, of course, more parmesan (because there’s no such thing as too much).

CRISPEST SMASHED GARLIC PARM POTATOES 💥 Baking soda is the secret ingredient to the CRISPIEST smashed potatoes. Before baking top each potato with a garlic parmesan butter and let the oven do the rest 😉 Ingredients: -500g mini golden potatoes -2 tsp salt -1 tbsp salt (for boiling water) -2 tsp baking soda (for boiling water) -2 tbsp olive oil For the butter spread before baking: -1/3 cup butter, room temperature -1/3 cup parmesan, grated -4 garlic cloves, minced Garlic Dill Aioli (optional): -1/4 cup mayonnaise -1/4 cup sour cream -2 garlic cloves, minced -1 tsp black pepper and salt -1 tbsp lemon juice -2 tbsp fresh dill, chopped Instructions: 1. Wash the potatoes and place them into a pot of cold water (make sure the water is about an inch above the potatoes). Add 1 tbsp of salt and the magical ingredient, 2 tsp of baking soda for crispy greatness. Bring to a boil and cook until fork-tender, about 20 minutes. Drain and dry. Dry potatoes = crispier results, trust me. 2. Preheat your oven to 425°F (220°C). Toss the dry, parboiled potatoes in a bowl with 2 tbsp of olive oil and 2 tsp of salt. 3. Lay the potatoes on a baking sheet lined with parchment paper or foil. Let them cool for about 5 minutes (so they don’t fight back). Now comes the fun part—smash them! Use the bottom of a glass or mug, to press each potato down until it’s flat but still holds together. 4. In a small bowl, mix the softened butter with the parmesan and minced garlic to make the ultimate garlic parmesan butter spread. Spoon a little dollop onto each smashed potato like they’re royalty (because they are) 5. Pop the baking sheet into the oven and bake for 35-45 minutes, or until the potatoes are golden brown and so crispy you can hear it. 6. While the potatoes bake, whip up the garlic dill aioli if you’re feeling fancy. Just mix all the aioli ingredients in a bowl until smooth. This dipping sauce will take these potatoes to dipping heaven. 7. Garnish the crispy potatoes with a drizzle of melted butter, a sprinkle of fresh parsley, and, of course, more parmesan (because there’s no such thing as too much).

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