Bring a pot of water to boil, add 1 tsp coarse salt. Put the potatoes in and cook for approximately 20 minutes until tender. If you a pierce the potato with a knife, it should go through cleanly. Drain the potatoes and cool for 10 minutes.
Heat your oven to 425 degrees Fahrenheit or 218 degrees celsius. After 10 minutes, the potatoes will be a little warm and that’s what you want. Add one tablespoon of olive oil, 1 teaspoon of coarse salt and ½ teaspoon ground black pepper. Mix it up. Roll them around and make sure to get as much salt and pepper on the potatoes as possible before putting them on the tray.
Coat the bottom of a baking tray with a little oil. Place the potatoes on the tray. Smash each one with a glass or ramekin. Don’t use a fork because they may completely fall apart. The potatoes will look smashed and not like a perfect circle. Cook the potatoes in the heated oven for 20 to 25 minutes until golden brown on one side. Turn them over and cook until golden brown on the other side. It’ll take 40 to 50 minutes total to get a little crispy on both sides.
The potatoes are done, garnish with a little chopped flat leaf parsley or your favorite herb. These taste wonderful alone or with ketchup.
Recipe Notes
I made a buttermilk dressing in my Cobb salad video a few weeks ago and that also tastes really good with these potatoes.
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