Crispy Smashed Potatoes
1 1/2 pounds small potatoes
1/4 cup olive oil, plus more as needed
Preheat the oven to 450ºF. Line one baking sheet with paper towels and another with parchment paper.
Place potatoes in a large pot, ideally in a single layer. Add water to cover by 3 inches and salt generously. Bring to a boil over high heat, then lower to a brisk simmer and cook until potatoes are fork-tender, about 20 minutes.
Drain potatoes well in a colander then arrange them in a single layer on the paper-towel-lined baking sheet. When cool, transfer potatoes in a single layer to the parchment-lined lined baking sheet. With the bottom of a drinking glass or the flat side of a large spoon, gently smash the potatoes to flatten them, taking care they don’t break apart completely.
Drizzle each potato with olive oil, lifting to coat on all sides and sprinkle generously with salt.
Roast until golden and crisp, about 30-40 minutes.
Serve as is or garnished with chopped fresh herbs, sour cream, fish roe or chutney.