Description
- Preheat oven to 425 degrees. Bring a large pot of generously salted water to a rolling boil.
- Boil the potatoes until fork tender, about 10 to 15 minutes. (Do not overboil!) Set aside and allow to cool somewhat.
- Oil a rimmed baking sheet with 2 to 3 tablespoons of olive oil. Sprinkle salt and pepper on pan.
- Place potatoes on the prepared baking sheet. Use a heavy glass or measuring cup to smash the potatoes to about pancake thickness. (may want to brush a little oil on the bottom of the glass to prevent sticking.
- Brush tops of potatoes with more oil. Sprinkle on a little more salt and pepper. Place potatoes in preheated oven. Bake for 25 to 35 minutes, turning pans halfway through baking, until potatoes are crispy and golden brown.
Ingredients
Scale
- 24 ounces of small Yukon Gold or Red potatoes (no bigger than a ping pong ball)
- 4-5 T olive oil, divided
- Kosher salt or flaky sea salt to taste, plus more for boiling potatoes
- Fresh ground pepper to taste