With less than five ingredients, these smashed Little Potatoes are simple, crispy, and melt-in-your-mouth good.
- Stock pot
- Parchment paper
- Baking sheet
- 1.5 lbs Little Potatoes
- 2 Tbsp cold pressed canola oil
- (To taste) kosher salt
- (To taste) cracked black pepper
Pre-heat oven to 400 °F. Place the potatoes in a stockpot, cover with cold water and bring to a boil on the stove. Season with salt, turn the heat down to a simmer and cook for 15 minutes or until fork tender. Drain and set aside.
Once cool enough to handle, place the potatoes on a parchment-lined baking sheet. Gently press down on each potato and slightly flatten it. When all of the potatoes are 'smashed', drizzle them with the oil and season with salt and pepper.
Roast in the oven for 10 to 15 minutes. Then flip the potatoes over and roast for another 10 to 15 minutes until they are golden brown and crispy. If desired, drizzle more oil and adjust seasonings.