Crispy Smashed Roasted Potatoes

Crispy Smashed Roasted Potatoes


20 baby red or yellow potatoes (about 1 1/2 oz. each; 1 1/2 to 2 inches in diameter)
Kosher Salt
3/4 cup extra-virgin olive oil

Put the potatoes in a large pot and cover with at least an inch of water.  Add 1 tablespoon salt to the 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 with a metal or wood skewer.  Make sure they are cooked through but don't overcook.  The total cooking time will be 30-35 minutes.

While the potatoes are cooking set up a double layer of clean dishtowels on your counter top.  As the potatoes finish cooking, remove them individually from the water and let them drain and set 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 potato with the palm of your hand to flatten it to a thickness of about 1/2 inch.  Repeat with all the potatoes.  Don't worry if some break 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 cool completely at room temperature.

If making ahead, cover loosely with plastic wrap and refrigerate.  Otherwise, continue on to the roasting directions.

Remove the pans of potatoes from the refrigerator, if prepared ahead.  Position racks in the upper and lower thirds of the oven and heat the oven to 450 degrees.  Sprinkle each pan of potatoes with about 3/4 teaspoon sald and pour the olive oil evenly over them.  Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides.  Roast the potatoes until they're crisp and deep brown around the edges, about 30 minutes, turning over once gently with a spatula or tongs halfway through cooking and rotating the pans if necessary.  Serve hot.