Crunchy Smashed Potatoes

An alternative to frying in oil that gives you every bit (or more) of crunch and tender potato!

Ingredients: small potatoes, olive oil, kosher salt

Use about 15-18 small Yukon or new red potatoes. Larger ones should be cut into small sizes and no chunks should be bigger than a golf ball.

1. Boil the potatoes in their skins for 15 minutes or until tender. Preheat the oven to 450 degrees.
2. Cover the bottom of a baking sheet with olive oil
3. Drain and rinse potatoes with cool water so that they are manageable with a silicon mitt or pot holder
4. Use one potato to distribute the olive oil all over the baking sheet
5. Place potatoes on the baking sheet, smashing as you go. If you want a tender interior, don't smash them too thin.
6. Drizzle the smashed potatoes with olive oil and sprinkle with kosher salt
7. Bake for 25 minutes
8. Use a spatula to flip the potatoes
9. Bake 12-15 more minutes