Categories: Sides
Ingredients
- 1 1/2 lbs. baby potatoes (the smallest you can find: 16 to 24 potatoes)
- 1/4 cup olive oil
- 1 1/2 tsp kosher salt
- 1 tsp black pepper, or more to taste
- 2 tbsp. chopped fresh parsley
Directions
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Preheat the oven to 425.
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Put the potatoes in a large microwave-safe bowl and fill the bottom with 1/2 inch of water. Cover with plastic wrap and poke the wrap a few times with a fork. Microwave on high until the potatoes can be easily pierced with a fork, somewhere between 15 and 20 minutes. Remove, uncover, drain well, and cool until just warm.
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Using the heel of your hand, smash the potatoes into rounds. (You want them to hold together, so be gentle).
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Pour the oil onto a large rimmed baking sheet and sprinkle the oil with 3/4 tsp of the salt and 1/2 tsp of the pepper. Arrange the smashies on the sheet and sprinkle the tops with the remaining 3/4 tsp salt and 1/2 tsp pepper. Put it on the floor of the oven and roast until the undersides are crispy, but not burnt, 10 to 15 minutes. Remove the pan from the oven and use tongs to flip the potatoes, then return to the oven and roast until the undersides are crispy, about 10 to 15 minutes. Remove from the oven, transfer to a serving platter, and garnish with the parsley.