Crispy Potatoes

Erich said he liked this potato recipe that I got from Everyday Food’s most recent magazine better than my standard potato fries.  So, here’s the new standard potato side around here:

2 pounds small red new potatoes



Olive Oil

In a large saucepan, cover 2 pounds potatoes with cold water; season with coarse salt.  Bring to a boil, reduce to a simmer, and cook just until tender when pierced with a paring knife, about 15 minutes.  Drain and let cool.  If you’re prepping the potatoes for use later in the week, stop after this step; cover and refrigerate.

Lightly oil a rimmed baking sheet.  Smash each potato with the base of your palm and place on sheet. Drizzle with 2 tablespoons of oil; season with salt and pepper.  Roast at 475 degree oven until crisp, about 20 minutes.


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