12 baby red or fingerling potatoes (about 1½ inches each)
Kosher salt
½ cup olive oil
Preheat oven to 400˚F
Place the potatoes in a saucepan and cover the potatoes with water. Generously salt the water. Bring to a boil then reduce heat to a simmer and cook until tender; about 20-25 minutes. DON’T OVERCOOK.
Drain the potatoes.
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Once cool enough to handle, transfer the potatoes to a sheet tray that has been lined with parchment paper. Using parchment paper or even a large knife, press down on the potatoes until you get about a ½-inch thick round. Allow them to cool to room temperature.
Drizzle the potatoes with olive oil and season them heavily with salt and pepper. Roast for 15-20 minutes in the oven until golden brown and crispy.