SMASHED CRISPY POTATOES

These crunchy on the outside, soft on the inside sheet pan baked potatoes can be tricky to get right.  But they’re so good when you get it right.  This is the best prep I’ve found that comes out the same great way every time.  This works best for those little new potatoes—either red or white.  Great appetizers with a lemony garlic dip—or an easy side for almost anything.

• A pound or so of small potatoes, washed and cut, if some are larger than others
• Salt
• Black pepper, to taste
• 3 tblsp olive oil

Boil potatoes in cold, salted water until fork tender.  Preheat oven to 450’ and line a baking sheet with foil.  Spread 1 tblsp of the olive oil evenly over the foil lined sheet.  Spread drained, slightly cooled potatoes on sheet and toss to coat with oil.  Smash each potato with an oiled, flat-bottomed glass.  Drizzle the remaining oil evenly over the potatoes.  Sprinkle liberally with salt and pepper.  Bake 30-40 minutes until potatoes are gold and crispy.   

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