Cornmeal Dusted Crispy Smashed Potatoes

1 pound very small yellow or red new potatoes (or however many you want) 

1/2 cup butter, melted

Kosher salt and coarsely ground black pepper to taste

Yellow cornmeal (not cornmeal mix)

Vegetable oil for frying

Place potatoes in a large pot and cover with water.  Cook over medium high heat until fork tender.  Remove from water and place the potatoes on a baking sheet.  With a flat bottom glass or cup, gently smash the potatoes to flatten, being careful not to flatten too much or they will break apart.  Let them cool for about 15 minutes.  Spray the bottom of the glass with nonstick cooking spray if it starts to stick.

Brush the potatoes with melted butter, then season with salt and pepper.  Sprinkle with cornmeal.  Turn over and repeat on other sides.  

Pour oil to  depth of about 1/4 inch in a large cast iron skillet.  Heat over medium-high  until very hot.  Place 5-6  potatoes a time in the hot oil, being very careful not to crowd them.  Cook until golden brown and crispy, turning once.  Set aside on a baking rack that has been placed over a baking sheet to drain oil.