Smashed Crispy Baby Potatoes

Smashed Crispy Baby Potatoes

• • 12 baby potatoes

  • olive oil

  • salt and pepper

  • garlic

  • other toppings, such as cheese, sour cream and chives

Place the potatoes in a stock pot and cover with water. Bring to a boil, then boil over medium high heat for 15-20 minutes until the potatoes are tender enough to pierce with a fork. Drain and cool slightly (this step can also be done a day in advance, and the cooked potatoes stored in the refrigerator).

Preheat the oven to 450 and line a baking sheet with foil. Using the back of a wooden spoon, gently press down on each potato to flatten it out and break it apart a little. Place the smashed potatoes on the baking sheet. Drizzle lightly with olive oil, and season with salt, pepper and garlic. I think I added a little cayenne pepper, too.

Roast for 15-20 minutes, until golden brown and crisp. If desired, top with cheese, sour cream and chives, or just serve as is.

Yields 4 servings.

Recipe from Curly Girl Kitchen