CRISPY SMASHED POTATOES

By LindaW1955

Ingredients

• 12-15 baby red or yellow potatoes (about 1.5 oz each, or 1 1/2-2" in diameter)
• 2 3/4 tsp Kosher salt
• 1/2 cup EVOO

Details

Servings 4
Preparation time 5mins
Cooking time 6mins

Preparation

Step 1

1. Put potatoes in large sauce pan, preferably in one layer and cover w/ at least an inch of water. Add 2 tsp Kosher salt, bring to boil over high heat, reduce to simmer and cook potatoes until very tender - fully cooked but not overcooked, 30-35". While potatoes are cooking, set out a double layer of clean dishtowels on countertop. Set cooked potatoes on towel and drain 1-2 minutes.

2. Fold another dishtowel in quarters and using the towel, press down on one potato w/ the palm of your hand to flatten it to a thickness of about 1/2". Repeat.

3. Cover a large, rimmed baking sheet w/ foil and then top w/ sheet of parchment paper. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely to room temperature.

4. Oven 450 degrees. Sprinkle potatoes w/ about 3/4 tsp salt and pour oilive oil over them. Lift the potatoes to let oil run underneath until well coated on both sides. Roast the potatoes until they're crispy and deep brown around the edges, about 30" (actually less). Using tongs, turn potatoes over half-way thru cooking. Serve hot.