Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs baby/small red or yellow potatoes
  • 3-4 tablespoons olive oil
  • kosher salt
  • black pepper

Instruction

  • Preheat oven to 475 degrees.
  • Boil, steam, or pressure cook potatoes until fork tender, drain, and then lay on a clean towel to dry.
  • Drizzle a rimmed baking sheet generously with oil (2-3 tablespoons) and place potatoes on it.  Roll them around a bit to coat with oil and then distribute them evenly around pan.  Use the bottom of a sturdy drinking glass or measuring cup to smash each potato. Tip:  To avoid sticking, it helps to spray the glass with non-stick spray or brush with oil occasionally.
  • Drizzle the tops of the potatoes with more oil and sprinkle with kosher salt and pepper.
  • Bake for about 10 minutes or until crispy golden brown on the outside.  Thicker /larger potatoes will take longer and thinner smaller ones will cook more quickly. I like to use convection mode to get the outsides extra crispy!
  • Serve alone or with a dollop of sour cream or a drizzle of Buttermilk Ranch Dressing.
  •