A fun (and delicious) way to serve potatoes – serve with a generous sprinkle of salt, and ketchup!
4-6 tbs olive oil
salt, to taste
1 lb small potatoes (any color)
- Heat oven to 400°F.
- Scrub the potatoes, and halve any that are larger than a golf ball. Place in a pot of cold water; bring to a boil, lower heat to a simmer and cook about 10 minutes or until the potatoes are just tender (poke with a fork to check). Drain.
- Drizzle a sheet pan lined with parchment paper with 1 or 2 tbs olive oil. Add the potatoes to sheet pan; cover with a clean dish towel (you can put plastic wrap or parchment paper over the potatoes first to keep your towel clean), and push down with your hands to “smash” them. The towel is necessary because the insides of the potatoes are hot! Many a time I’ve done the smashing with only parchment, and regretted it.) Remove the towel and drizzle with more oil, making sure to lift up the potatoes to get some oil underneath. Sprinkle w/salt.
- Roast at 400 for 20-25 minutes or until edges are crispy.