Crispy Smashed Roasted Potatoes

A great side dish to go with meat of your choice!

Crispy Smashed Roasted Potatoes

Ingredients

12 - 15 baby red or yellow potatoes (about 1 1/2 to 2 inches in diameter)
2 3/4 tsp. kosher salt
1/2 cup extra-virgin olive oil

Directions

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to water. Bring the water to a boil over high heat, reduce to a simmer and cook the potatoes until they are completely tender and can be easily pierced.  Make sure they are cooked through but not overcooked.  Total cooking time should be 30-35 minutes.

While the potatoes are cooking set up a double layer of clean dishtowels on your countertop.  As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

Fold another towel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of 1/2 inch.  Repeat with all the potatoes.  If they break apart that is fine.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil.  Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

Preheat oven to 450 degrees.

Sprinkle the potatoes with 3/4 tsp. salt and pour olive oil over them.  Lift the potatoes gently to make sure some of the oil goes underneath and that they are well coated on both sides.

Roast the potatoes until they are crispy and deep brown around the edges, about 30-40 minutes. Turning over once gentle with a spatula.

Can be boiled and smashed ahead, and kept in refrigerator.