2 pounds small potatoes, about 1.25″ diameter is best (any variety too! red, white, yukon gold, purple)
3 tablespoons olive oil
Kitchen Equipment Needed:
Parchment paper or aluminum foil
Drinking glass to smash the potatoes
Preheat oven to 450ºF. Line a rimmed baking sheet with parchment paper or aluminum foil (for easy clean up).
Bring a large pot of water to boil. Boil potatoes until a fork can easily be inserted and removed, about 10-15 minutes. Drain the potatoes in the colander, and allow to cool in the colander for 1-2 minutes.
Transfer the potatoes to the rimmed baking sheet. Use the back of a drinking glass to gently smash the potatoes until about 3/8″ thick, trying to keep the potatoes in one piece. Drizzle the potatoes with olive oil, and use a pastry brush to spread the olive oil over all parts of the smashed potato. Season with salt + pepper.
Roast the smashed potatoes until crispy and golden brown, about 20-30 minutes. Serve warm.