Crispy Crushed Potatoes

1 lb fingerling potatoes
extra virgin olive oil
salt and pepper

1. Preheat oven to 450 degrees.

2. Bring a pot of salted water to a boil. Drop in the potatoes and cook until they are soft enough to be crushed but nowhere near mashed potato consistency.

3. Drain the potatoes and dry with a towel. Lay on baking sheet (use a Silpat or parchment paper for easy clean-up) and smash with the bottom of a glass. Tip: I spray the bottom of the glass with a little olive oil or PAM before I smash each potato. You want to keep the potato in tact, so don't get overzealous here.

4. Drizzle half a teaspoon of oil on each potato and rub it around with your fingers so the whole top is coated. Sprinkle with salt and pepper.

5. Bake til golden and crispy.

Serves 4.