Crispy potatoes

This is a lovely way to do potatoes, not much work either. Use small potatoes, golf ball sized or perhaps a bit larger, and scrub well, leaving the skin on. Boil until just tender, then drain. You can do this part ahead of time.

Brush about a 4 inch circle of olive oil onto a baking sheet and place a potato on the circle. Use a potato masher or some other object to squish the potato until it’s about twice as wide and half as thick. The object is not to get a nice, smooth circle of potato, but rather to get edges and top that are sort of rough and “craggy” to provide more surface area for browning. Repeat with all the spuds – they can be close on the baking sheet but should not touch. Brush or spray each potato with more olive oil and season with salt and pepper. They are great plain but can also be flavored in various ways, for example with finely chopped fresh rosemary, chili powder, or dill sprinkled on top. The photo shows the potatoes ready to go into the oven. Bake in a 450 degree oven for 20-25 minutes until nicely browned.

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