Smashed Potatoes

Preheat oven to 450*

In a large pot, bring 1 1/2 lbs small potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes.  Drain and transfer to a baking sheet.  Let cool 5 minutes, then lightly crush each potato with the heel of your hand.  Drizzle generously with olive oil (about 3 Tablespoons) and season with course salt.  Roast until golden brown and crisp, about 35 minutes, turning once.  Serves 4

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