We made these for brunch on Sunday. They are the easiest to make (and to eat)_. They were really delicious. I maybe put too much salt on them (definitely did in fact) but they were still great. Everyone loved them. They would also be great with a red spice sprinkled over them before the ‘broil’. Perhaps smoky paprika? Chipotle flakes? Sumac? Lawry’s Seasoned Salt (remember that stuff?)
These potatoes are so versatile. They’re good for breakfast or brunch or dinner or right when you get home from work and you’re starving and can’t wait for anything. They’re good on their own or as a side. And they’re soooo pretty.
Potatoes – as many as you want. I used fingerlings but new potatoes or small Yukon Gold or anything else small would be good. You could probably do it with a big one too. . ..
Paprika maybe or smoky paprika or chipotle flakes, sumac, whatever, etc. (optional)
Preheat oven to 500°
Line a cookie sheet or two sheets with parchment
Put the unpeeled potatoes into a big pot with a lot of water and bring to a boil and turn down the heat to low. Keep putting a sharp knife or a fork into the potatoes to test for and determine doneness. The potatoes must be softly firm. Al dente perhaps.
Pour the potatoes into a colander and run cold water over them.
Place the potatoes onto the parchment paper lined pan in rows.
Using a drinking glass press down on each potato until they are each flattened to about ¼” thick or a little thicker – just use your judgment.
Once you smash all of the potatoes, lightly drizzle good olive oil over them and then turn over the potatoes in the pan so that both sides are oiled. Sprinkle salt and pepper over the potatoes before putting them into the oven.
Roast the potatoes for about 25-30 minutes until dark brown, crispy and delicious.