boiled, smashed, and then baked potatoes that boast a crispy exterior and creamy interior. Fun as a side dish, or even snack food!
1 1/2 lbs baby/small red or yellow potatoes
3–4 tablespoons olive oil
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.