Crispy Smashed Potatoes

Recipes from 11/12/16 by Chef Michelle Bernstein and Chef Douglas Rodriguez


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.

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.