Ingredients
- 20 baby red potatoes (about 1 1/2" - 2" in diameter)
- Kosher salt
- 3/4 cup olive oil
Preparation
Step 1
Cook potatoes in salted water until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but fdon't overcook. Cooking time approx. 30-35 mintues.
While potatoes are cooking, set up a double layer of clean dishtowels on 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 dishtowel into quarters, and using it as a cover, gently press down on one potatoe with the palm of your had to flatten it to a thickness of about 1/2". Repeat with all potatoes. Don't worry if somebreak apart a bit; you can still use them.
Cover two large rimmed baking sheets with foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheets and let them cook completely at room temperature.
Position oven racks in the upper and lower thirds of the oven and het to 450 degrees.
Sprinkle each pan of potatoes with about 3/4 tea. salt and pour the olve oil evenly over them. Lift the potatoes gently to make sure some of the oil goes underneat them and that they are well coated on both sides.
Roast potatoes until they are crisp and deep brown around the edges, about 30 minutes if using a convection oven, 30-40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking and roating the pans if necessary.
Serve hot.