Crispy Smashed Roasted Potatoes

Crispy Smashed Roasted Potatoes

Ingredients

  • 12 - 15 baby red or white Potatoes (1" - 2" diameter)
  • 1 Tbsp. Kosher Salt
  • 1/2 Cup extra-virgin Olive Oil

Instructions

  1. Put potatoes in a large saucepan or skillet, big enough for them to be in a single layer. Cover with an inch of water and bring to a boil over high heat. Add 2 tsp. of salt and reduce to simmer. Cook until potatoes are tender; about 30 minutes.
  2. While potatoes cook, set up a double layer of dishtowels on countertop. After draining cooked potatoes, let them drain on towels.
  3. Fold another dishtowel into quarters and use as a guard as you press to flatten each potato to about 1/2" thick. Don't worry if they break apart a bit, but don't demolish them.
  4. Cover a baking sheet with foil and place potatoes on sheet to cool to room temperature.
  5. Preheat oven to 450 degrees.
  6. Sprinkle potatoes with remaining 1 tsp. of salt and pour olive oil over them. Use your hands to toss gently and make sure both sides of potatoes are oiled and salted.
  7. Roast until they're crispy and deep brown around the edges, about 30 minutes, turning over halfway through cooking. Serve hot.