Crispy Smashed Roasted Potatoes
12-15 baby red potatoes (1 1/2-2 inches in diameter, all close to the same size, as few bad spots as possible, as cutting the skin causes them to 'smash' funny)
2 3/4 tsp. kosher salt
1/2 cup extra virgin olive oil
Boil the potatoes in a large pan under at least one inch of water. Add 2 tsp. kosher salt to the water.
Bring water to boil over high heat, reduce to simmer and cook until tender and easily pierced. Make sure they are cooked through. Total cooking time will be 30-35 minutes.
Layer clean dishtowels on counter top or table. As the potatoes finish cooking, remove one by one from the water, and let drain for few minutes on the dishtowels.
Fold another dish towel into quarters.
Use it as a cover for the palm of your hand and press down on one potato until it's about 1/2 inch thick.
Some will break apart. You can still use them.
Cover a large rimmed baking sheet with foil.
Use a sheet of parchment on top of the foil. Carefully transfer the flattened potatoes to the baking sheet and let cool to room temperature.
(If you wish, cover them with plastic wrap and they will keep like this in the fridge for about 8 hours)
Heat the oven to 450 (convection to 400).
Sprinkle with 3/4 tsp. of salt and pour the oil on them.
Gently lift them to make sure some of the oil gets under them.
Roast the potatoes until they're crispy and dark brown around the edges, 30-40 minutes (30 in a convection oven).
Turn over once half way through cooking.
Serve hot with sour cream and chives
Pairs Well With
These are delicious, but a little labor intensive, so I suggest more than one batch at a time. They go quick, because I eat the broken ones.